Roasted Tomato Soup
A velvety, flavorful Vegan Roasted Tomato Soup made with oven-roasted tomatoes, garlic, and herbs — creamy, tangy, and irresistibly comforting.
Ingredients
For the Soup:
- 8 large ripe tomatoes halved
- 1 large onion sliced
- 4 garlic cloves peeled
- 1 tablespoon olive oil
- 2 cups vegetable broth
- ½ cup coconut cream or cashew cream
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon maple syrup optional, for balance
For Garnish:
- Fresh basil leaves
- Olive oil drizzle
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- Arrange tomatoes, onion, and garlic on the tray. Drizzle with olive oil, sprinkle with salt and pepper.
- Roast for 30–35 minutes until caramelized and fragrant.
- Transfer roasted veggies to a blender. Add vegetable broth and blend until smooth.
- Pour into a pot, add coconut cream, basil, and maple syrup. Stir well and simmer for 10 minutes.
- Adjust seasoning and serve hot with fresh basil and a drizzle of olive oil.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 8 g
- Saturated Fat: 3 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 6 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 38%
- Vitamin C: 52%
- Iron: 10%
- Calcium: 7%
- Potassium: 20%
Additional Notes / Tips
- Add roasted red peppers for a smoky twist.
- Stir in vegan pesto before serving for extra flair.
- Use canned tomatoes if you’re short on time — nobody’s judging.
- Serve with toasted sourdough or a grilled vegan cheese sandwich.
- Leftovers taste even better the next day — like all great relationships.