شوربة الطماطم المشوية

Soak the cashews in water for 2 hours, then drain before adding to the soup.

Preheat the oven to 200°C (392°F).

Cut the medium tomatoes in half and place them on the baking tray with the cherry tomatoes.

Add the red onion slices and the garlic bulb after trimming the top slightly.

Sprinkle Italian seasoning, salt, and black pepper over the vegetables, then add olive oil.

Roast the ingredients in the oven for 25 minutes until the tomatoes become soft and caramelized.

Allow the roasted ingredients to cool slightly, then press the garlic bulb to extract the roasted cloves, and transfer all ingredients to the blender.

Add fresh basil leaves and soaked cashews, then blend until a creamy and smooth texture is achieved.

If the soup is too thick, add a small amount of water or broth to adjust the consistency.

Serve the soup hot with a drizzle of olive oil and cream, optionally alongside a cheese sandwich for a complete and delicious meal.