Vegan Roasted Tomato Soup

Name: Vegan Roasted Tomato Soup
Total time: 40 min
Yield: 2 Servings
Ingredients: Tomatoes: 6; Onions: 2 small; Garlic: 2 large cloves of; Extra Virgin Olive Oil: 2 Tablespoons; Sea Salt: 1 teaspoon, divided; Ground Black Pepper: 0.5 teaspoon; Vegetable Stock: 2 cups

Ingredients

Adjust Servings:

	6 Tomatoes
	2 small Onions
	2 large cloves of Garlic
	2 Tablespoons Extra Virgin Olive Oil
	1 teaspoon, divided Sea Salt
	0.5 teaspoon Ground Black Pepper
	2 cups Vegetable Stock

Vegan Roasted Tomato Soup

Features:

40 minutes
Serves 2
Easy

Ingredients

6 Tomatoes
2 small Onions
2 large cloves of Garlic
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon, divided Sea Salt
0.5 teaspoon Ground Black Pepper
2 cups Vegetable Stock

Directions

Every now and then I crave that creamy tomato soup (and maybe a grilled cheese sandwich), don’t you?

Since I love roasting vegetables, especially in the winter time, roasting tomatoes for this soup recipe enhances the natural sweetness in the tomatoes and adds so much more flavor than simply cooking them down in a pot.

Here, I am using regular ‘globe’ tomatoes but I have also made this recipe with plum and heirloom tomatoes.

My suggestion is use any type of tomato that looks best in the store! If they look and smell fresh, are firm to the touch, and are beautifully bright in color, pick those!

Plan B – just pick the plum tomatoes as they are the most readily available in all stores.

Steps

1 Done	Roast The Veggies Preheat your oven to 450F and cut both the tomatoes and onions into 4 pieces. Crush & peel the garlic and toss all of the veggies onto a baking sheet. Drizzle with 1 Tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Roast the veggies for 15-20 minutes.
2 Done	Make The Soup In a soup pot, heat up the vegetable stock then add all of the roasted veggies including all of the accumulated juices from the baking sheet. Simmer on medium-low for 10 minutes. Using a immersion blender or a regular blender, blend the soup until smooth. If you are using a regular blender, blend the soup in two batches. Start blending on low then high. Return the blended and smooth soup to the soup pot and taste for seasoning. Add another 1/2 of teaspoon of salt and a few cracks of fresh black pepper.
3 Done	Serve Top the soup with basil or any greens you have on hand!

2 Comments
Joni

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!