Roasted Tomato Soup

Embrace the comforting warmth of a classic favorite with a plant-based twist in this Vegan Roasted Tomato Soup. Bursting with the rich flavors of roasted tomatoes, aromatic herbs, and wholesome vegetables, this soup is a nourishing bowl of goodness. Savor the velvety texture and delightful taste without any dairy, making it the perfect option for those following a vegan lifestyle. Whether enjoyed on a chilly day or as a light and flavorful appetizer, this Vegan Roasted Tomato Soup is a testament to the delicious possibilities of plant-based eating.

Full Recipe:

Ingredients:

• 2 pounds (about 1 kg) ripe tomatoes, halved
• 1 onion, peeled and quartered
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• ONE teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 4 cups vegetable broth
• 1 can (14 oz) crushed tomatoes
• ONE tablespoon tomato paste
• 1 teaspoon sugar (optional, to balance acidity)
• Fresh basil leaves for garnish (optional)
• Dairy-free cream or coconut milk (optional, for serving)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Roast the Tomatoes and Vegetables:
   • On a baking sheet, arrange the halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle with olive oil and sprinkle with dried basil, oregano, thyme, salt, and black pepper. Toss the vegetables to coat them evenly. Roast in the preheated oven for about 30-40 minutes or until the tomatoes are caramelized and the vegetables are tender.
3. Blend Roasted Vegetables:
   • Transfer the roasted tomatoes, onion, and garlic to a blender. Blend until smooth, adding a little vegetable broth if needed to facilitate blending.
4. Cook the Soup:
   • In a large pot, combine the blended roasted vegetables with the remaining vegetable broth, crushed tomatoes, and tomato paste. Bring the mixture to a simmer over medium heat. Add sugar if desired, to balance the acidity. Allow the soup to simmer for 15-20 minutes, allowing the flavors to meld.
5. Adjust Seasoning:
   • Taste the soup and adjust the seasoning with salt and pepper as needed.
6. Serve:
   • Ladle the Vegan Roasted Tomato Soup into bowls. Optionally, swirl in dairy-free cream or coconut milk for added richness. Garnish with fresh basil leaves if desired.
7. Enjoy:
   • Serve the soup warm, savoring the comforting flavors of roasted tomatoes and aromatic herbs.

Nutrition Facts (Per Serving – Makes about 6 servings):

• Calories: 120
• Fat: 5g
• Protein: 3g
• Total Carbohydrates: 18g
• Dietary Fiber: 4g
• Net Carbs: 14g