Description
A rich and velvety vegan roasted tomato soup made with caramelized roasted tomatoes and blended to creamy perfection. Perfect for a comforting and flavorful plant-based meal.
Ingredients
- 2 lbs ripe tomatoes, halved
- 1 medium yellow onion, chopped
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 2 cups vegetable broth
- 1/2 cup full-fat coconut milk or cashew cream
- 1 tbsp tomato paste
- 1 tsp maple syrup (optional)
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Arrange tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, thyme, and smoked paprika.
- Roast for 30–35 minutes until tomatoes are soft and slightly caramelized.
- Transfer roasted vegetables to a blender. Add vegetable broth and tomato paste, then blend until smooth.
- Pour the mixture into a pot over medium heat. Stir in coconut milk or cashew cream and bring to a gentle simmer.
- Taste and adjust seasoning, adding maple syrup if needed to balance acidity.
- Serve warm, garnished with fresh basil.
Notes
- Use ripe, in-season tomatoes for best flavor.
- Cashew cream can be used instead of coconut milk for a more neutral taste.
- Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
- Serve with crusty bread or a vegan grilled cheese for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
