Roasted Tomato Soup
Prep Time:
15 Minutes
Serves:
4–6 Servings
Cook Time:
55 Minutes
Author
Krystal Roberts
About the Recipe
This roasted tomato soup is rich, comforting, and full of deep roasted flavor. Slow-roasted tomatoes, garlic, onion, and red pepper create natural sweetness, while plant-based cream gives the soup a silky texture.
Ingredients
- 1 whole head garlic
- 3 lb (1.4 kg) ripe tomatoes, halved
- ½ yellow onion, cut into quarters
- ½ red bell pepper, roughly chopped
- 3 tsp Italian seasoning
- 1 tsp sea salt
- Freshly cracked black pepper, to taste
- Red pepper flakes, to taste, optional
- 2–3 tbsp olive oil
- 2 cups low-sodium vegetable broth
- ½ cup soy cream, coconut milk, or cashew cream
- Fresh basil, for serving
To Serve
- Crusty bread or grilled sourdough
- Vegan grilled cheese
- Extra fresh basil
- Freshly cracked black pepper
- Olive oil, for drizzling
- Optional Add-Ins
- Nutritional yeast
- Fresh thyme
- Vegan Parmesan
- Crispy croutons
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Linked Recipes
Preparation
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Slice about ¼ inch from the top of the garlic head, drizzle with olive oil, and wrap loosely in foil.
Step 3
Arrange the tomatoes, onion, and red bell pepper on a baking sheet.
Step 4
Drizzle with olive oil and season with Italian seasoning, sea salt, black pepper, and red pepper flakes if using.
Step 5
Roast the vegetables and garlic for 40–45 minutes, until softened and caramelized.
Step 6
Allow the vegetables to cool slightly.
Step 7
Squeeze the roasted garlic cloves into a blender.
Step 8
Add the roasted vegetables, vegetable broth, and soy cream, coconut milk, or cashew cream.
Step 9
Blend until completely smooth.
Step 10
Pour into a large pot and simmer gently for 5–10 minutes.
Step 11
Adjust the seasoning and serve with basil, black pepper, olive oil, and crusty bread.
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