Vegan Roasted Tomato Soup
This roasted tomato soup is quick to make, full of flavor, and completely plant-based. It’s a great way to use seasonal tomatoes and turn them into a hearty, healthy dinner.
Ingredients
Scale
- 3 lbs. Roma tomatoes
- 1 yellow onion
- 4–5 garlic cloves
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 8–10 basil leaves
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the tomatoes in half lengthwise and remove the stems.
- Peel the onion and cut it into quarters.
- Peel the garlic cloves.
- Take a baking sheet and arrange the tomatoes, onions, and garlic on it.
- Drizzle olive oil over the vegetables.
- Season with salt and pepper, then mix everything together until well combined.
- Place the baking sheet in the preheated oven and bake for 40 minutes. Afterward, remove it from the oven and let it cool for 10 minutes.
- Transfer everything from the baking sheet, including the accumulated juices, to a blender.
- Add the tomato paste to the blender and blend until the mixture becomes smooth.
- Stack the basil leaves on top of each other and slice them into thin strips.
- Divide the soup evenly into four bowls and garnish each portion with the basil strips.
Find it online: https://vafoodie.com/vegan-roasted-tomato-soup/