Roasted Tomato Soup
The rich taste of Roasted Tomato Soup sets it apart from any classic tomato soup! It still provides the comforting and nourishing qualities you love. However, this version takes it up a notch by roasting tomatoes and onions to a caramelized perfection. Then adds aromatic herbs and seasonings.
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 onion, quartered
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon oregano
- 3 1/2 cups vegetable broth
- 1 cup coconut milk
Instructions
- Preheat your oven to 400°F (200°C).
- Place the halved tomatoes, quartered onion, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and season with salt, pepper, dried basil, and dried oregano.
- Roast the vegetables in the preheated oven for about 30-40 minutes, or until the tomatoes are soft and slightly caramelized.
- Allow the roasted vegetables to cool slightly, then transfer them to a blender or food processor. Blend until smooth, adding a bit of vegetable broth if needed to help with blending.
- Transfer the blended mixture to a large pot. Pour in the remaining vegetable broth and coconut milk.4
- Place the pot over medium heat and bring the soup to a gentle simmer. Let it simmer for about 10-15 minutes to allow the flavors to meld.
- Taste and adjust the seasoning with more salt and pepper if needed. Once the soup is heated through and well-flavored, remove it from the heat. Ladle the soup into bowls and garnish with fresh basil leaves and vegan cream.