This Vegan Roasted Tomato Soup is really simple to make and the flavor is so much better than canned. It is filled with wholesome ingredients and is perfect on a cold rainy day.
Soups have been on my mind recently. It is so comforting and warm to eat a hot bowl of soup on a cold day. This soup starts by roasting tomatoes, onions, and garlic with olive oil. This caramelizes and softens the vegetables to bring out the best flavor. Then it’s blended until smooth and silky.
It is really amazing what a simple few ingredients can do. Try it out yourself!
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Ingredients for Vegan Roasted Tomato Soup
- Tomatoes. These are the star of the show. Try to get softer Roma tomatoes, they will be slightly sweeter and have more flavor.
- Onions. Add a lot of flavor. I prefer using white or yellow onions so it doesn’t interfere with the color of the soup.
- Garlic
- Vegetable Broth. You can use a homemade or store-bought. I like using vegetarian chicken-style broth. It adds more flavor.
- Lemon Juice. For the zippiness. And the acid highlights the tomato.
- Basil. This herb goes perfectly with tomato soup.
Some people choose to put cream in their soups. This is optional. I prefer it without it, so I didn’t put it in the recipe.
A popular accompaniment with tomato soup is grilled cheese. This is NOT optional ^.^
Storing It
The best way to store this is in an airtight container in the refrigerator. It will last 3-4 days. If you decide to make it with tomato soup, I recommend making that to order.
You can also freeze it for up to a few months. I doubt it will last long enough to make this an option, though.
Want More?
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Tomato Soup
Equipment
- Blender
- Porcelein Baking Tray
Materials
- 2 lb roma tomatoes, halved
- 1/2 large yellow onion, quartered
- 7 cloves of garlic, peeled
- 2 tbsp olive oil
- salt and pepper, to taste
- 3/4 cup vegetable broth
- 2 tbsp lemon juice
- 1 tsp chiffonade basil
Instructions
- preheat oven to 425°F
- In a ceramic baking pan, spread tomatoes, onion, garlic cloves, olive oil, salt, and pepper. Toss to combine.
- Bake for 35-40 minutes until onions slightly charred and tomatoes are softened. Remove from oven and cool.
- Transfer ingredients to blender and blend. Add to a pot, add stock, and lemon juice. Bring to a boil and turn off heat. Add basil and taste to adjust seasonings.
- Serve with grilled cheese or bread.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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