Vegan Roasted Tomato Soup Recipe!
A cozy, wholesome roasted vegan tomato soup, made by slowly roasting the vegetables for a rich depth of flavor that’s easy to make and delicious, loved by all!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Category: Dinner, Lunch
- Method: blend, Roasting, simmer
- Cuisine: American, british, international
Ingredients
For the Roasted Vegetables.
- 2 lbs fresh tomatoes (Roma, vine, or cherry tomatoes work well)
- 1 medium yellow onion, chopped
- 1 whole garlic bulb
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp smoked paprika
For the Soup
- 2 cups vegetable broth
- 1/2 cup full-fat coconut milk or vegan cream
- 1 tbsp tomato paste
- 1 tsp maple syrup (optional, balances acidity)
- Handful of fresh basil leaves.
Instructions
Preheat your oven to 200°C (400°F).
1: Roast the Tomatoes.Slice the tomatoes in half and place them onto a large baking tray with the chopped onion. Cut the top off the garlic bulb to expose the cloves, then place it on the tray.
Drizzle everything with olive oil and sprinkle with salt, pepper, oregano, basil, and smoked paprika until the tomatoes are caramelized and slightly charred around the edges.
2: Blend The Soup.Allow the vegetables to cool slightly.
Squeeze the roasted garlic cloves out of the bulb and add them to a blender along with the roasted tomatoes and onions.
Add vegetable broth, tomato paste, coconut milk, maple syrup, and fresh basil.
Blend until completely smooth and creamy.
3: Simmer.Pour the blended soup into a large pot and simmer over low heat for 10–15 minutes to deepen the flavor.
Taste and adjust seasoning if needed.
Find it online: https://glowitgreen.com/vegan-roasted-tomato-soup-recipe/