Creamy Vegan Roasted Tomato Soup (Fresh Tomatoes!)
Serves 610 mins prep50 mins cook
Fresh tomatoes roasted with onions and garlic form the backbone of this easy vegan roasted tomato soup recipe. Serve with a sandwich or salad for a nourishing late-summer or early-fall lunch or dinner.
0 servings
What you need
Instructions
0 Position racks in the upper and lower thirds of the oven and preheat to 375ºF. 1 Divide the prepared tomatoes, onion, and garlic among two rimmed baking sheets lined with parchment for easy clean-up, and sprinkle with the olive oil, salt, and pepper. Roast the vegetables until they are golden and soft, 35-45 minutes. Let cool to warm or room temperature. 2 Scrape the vegetables and their juices into a food processor, and blend until smooth. 3 Scrape the mixture into a large pot or dutch oven and stir in the stock (you may need more or less, depending on how juicy your tomatoes were), coconut milk, smoked paprika, if using, and chili flakes. Bring to a simmer, and cook, stirring occasionally, to meld the flavors together, 10 minutes. Taste, adding more salt if you like. 4 Ladle warm soup into bowls and top with a swirl of cashew cream, a drizzle of olive oil, cherry tomatoes, pinch of chili flakes, and/or fresh herbs. 5 Extra soup keeps well, cooled and refrigerated airtight, for up to 5 days. Or freeze for longer storage.View original recipe