Roasted Tomato Basil Soup
6 pounds tomatoes
1 head garlic
2 tsp. salt
1 tsp black pepper
¾ cup raw cashews (soaked for 4 hours, then rinsed and drained)
3 oz. fresh basil leaves
3 Tbs. coconut oil
Wash and quarter Tomatoes. Peel and quarter onion. Peel outer husk off garlic, but leave head intact. Put onion, tomato and garlic in a baking pan. Drizzle with coconut oil and sprinkle with salt. Mix to coat evenly with oil and salt. Roast in 400 degree oven for 30-45 minutes, until vegetables are browned. Put garlic in refrigerator to cool quickly. When garlic is cool enough, squeeze roasted garlic cloves out of the husk.
Put garlic, onion, and tomatoes into a blender with salt, pepper, and cashews. Blend on high speed until smooth and creamy. Reserve 10 basil leaves, and put the rest of the basil in the blender. Pulse quickly to blend in leaves, but do not puree (the soup will turn green).
Chiffonade the remaining basil leaves by stacking leaves, rolling them tightly and cutting thin strips. Pour soup into bowls, and garnish with nut parmesan cheese (recipe below) and basil leaves.