Roasted Tomato Soup

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

Easy, homemade, creamy tomato soup made with real tomatoes and basil. It’s 100% vegan, healthy, and cooks in 30 minutes!

Today, my friends, we will be making a delicious, creamy, tomato soup that is bursting with flavor.

Everyone loves a bowl of good Roasted Tomato Soup whether it’s winter or summer. Tomato soup always reminds me of my childhood and brings back sweet memories 🙂

Simple, Fresh Ingredients

What’s different in our soup recipe today is that every single ingredient is fresh. That’s right! We will be using fresh, juicy tomatoes to make this soup!

Don’t be afraid though! Using fresh tomatoes doesn’t add time to our soup (it’ll still be ready under 30 minutes).

Our Roasted Tomato Soup is:

• Free of canned stuff
• Has great flavor from fresh, juicy, roasted tomatoes
• Ready in 30 minutes
• Hands-off cooking (we’re roasting the tomatoes in the oven!)
• So creamy you don’t need to add non-dairy creamer or milk
• Easier on the stomach because it’s less acidic (no canned stuff here!)

Make It Oil-Free

I used oil to roast the tomatoes, onions, and garlic, but you don’t have to! You can use the juice of 1 whole lemon instead of oil.

If you’re using the oil-free method, be sure to:

1. Use aluminum foil to layer the baking sheet when roasting the vegetables.
2. Flip tomatoes, onions, and garlic half-way through in the oven so they don’t get burned.
3. Do not add lemon juice at the end.

Serving Suggestions

I love having this Roasted Tomato Soup with a fresh slice or two of sourdough bread.

To make this meal a bit more filling, you can also try one of these sandwiches or salads as a side:

• Hemp Seed Pesto Mushroom Sandwich
• Chickpea Salad Sandwich
• Grilled Sweet Pepper and Veggie Sandwich
• Hummus and Avocado Raw Veggie Wrap
• Autumn Butternut Squash Salad
• Pomegranate Walnut Salad

Print

Roasted Tomato Soup

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Easy, homemade, creamy tomato soup made with real tomatoes and basil. It’s 100% vegan, healthy, and cooks in 30 minutes!

Course: Main Course, Side Dish

Cuisine: American

Keyword: soup, tomato

Servings: 4 (approx. 4-5 cups)

Calories: 109 kcal

Author: Simple Fit Vegan

Ingredients

• 3 lbs fresh tomatoes on the vine (can substitute for Roma tomatoes as well)
• 1/2 onion (red or white)
• 7 garlic cloves
• 1 tbsp olive oil (or oil of choice)
• 1 tsp salt
• 1/4 tsp black pepper
• 9-10 basil leaves
• Juice of 1/2 lemon

Instructions

1. Heat oven to 400 F / 200 C.
2. Wash and cut tomatoes in half. Cut onion into thick strips. Lay tomatoes, onions, and peeled garlic on a baking sheet. Pour oil and sprinkle with salt and pepper. Roast for 20-25 minutes until all vegetables are cooked and soft. Let cool for 10 minutes.
3. Add roasted tomatoes, onions, and garlic along with 5 basil leaves and lemon juice in a food processor or high-speed blender. Process until everything is blended. Taste the soup and adjust seasoning as necessary. Add more salt or pepper to taste. If you’d like a stronger basil flavor, add 2-3 more basil leaves. Note: if your soups is too thick, add 2-3 tbsp of water and blend for a few seconds to thin it out.
4. Serve with fresh sourdough bread and basil leaves.
5. Store in air-tight container the fridge for up to 3 days.

Recipe Notes

Nutrition Information: Calories: 109 Fat: 4.3 g Saturated fat: 0.6 g Carbohydrates: 17.4 g Dietary Fiber: 4.6 g Sugar: 11 g Sodium: 600 mg Protein: 3.6 g

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!