Vegan Creamy Roasted Tomato Soup
A creamy, roasted tomato soup that's a true comfort food with a refined twist. No dairy, just pure deliciousness.
Ingredients
- 6 medium tomatoes halved
- 1 medium onion chopped
- 3 garlic cloves smashed
- 1 tbsp olive oil
- 2 cups vegetable broth
- 1/2 cup coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika optional
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange halved tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, salt, and pepper.
- Roast for 25-30 minutes, or until tomatoes are soft and caramelized.
- Transfer roasted veggies to a blender and add vegetable broth and coconut milk. Blend until smooth.
- Pour the mixture into a pot and heat over medium for 5-10 minutes.
- Adjust seasoning to taste, and serve hot, garnished with fresh basil.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 15%
- Vitamin C: 50%
- Iron: 4%
- Calcium: 6%
- Potassium: 15%
💁♀️ Extra Flavor Tips
- Drizzle with balsamic glaze for a sweet and tangy finish.
- Add a dash of chili flakes if you like some heat.
- For a richer flavor, stir in a tablespoon of nutritional yeast.
- Serve with a side of crispy garlic bread for extra indulgence.
- Garnish with vegan parmesan for that extra gourmet touch.