Tomato Soup
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.
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.