Creamy Tomato Soup

This roasted tomato soup is all about layers of flavor! Roasting the tomatoes and garlic slowly brings out their natural sweetness and deepens the flavor, making this vegan soup incredibly rich. Add a bit of almond milk at the end for a creamy finish that keeps things light, and don't forget the basil for freshness!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 250°F. In a roasting pan, combine the grape tomatoes, chopped Vidalia onion, and whole garlic bulbs (tops sliced off). Season lightly with kosher salt and drizzle 1 tablespoon of olive oil over everything. Roast for about 3 hours, until the tomatoes burst and the garlic is soft and caramelized. Let it cool just enough to handle.

Step 2

Once cool, transfer the roasted vegetables to a bowl. Squeeze the roasted garlic cloves out of their skins and discard the skins.

Step 3

In a large Dutch oven, pour the leftover oil from the roasting pan. If there isn't enough oil, add the remaining olive oil to coat the bottom of the Dutch oven. Heat it over medium heat.

Step 4

Once the oil is hot, sprinkle in the all-purpose flour, stirring constantly to form a roux. Cook for 2-3 minutes, until the roux turns a golden color.

Step 5

Add the roasted vegetables, vegetable stock, canned peeled tomato, tomato sauce, and fresh basil into the Dutch oven. Stir everything well and reduce the heat to medium-low. Season with kosher salt, black pepper, and optional crushed red pepper flakes. Cover and let simmer for 10 minutes.

Step 6

After simmering, taste the soup. If it's too acidic, add the organic granulated sugar to balance the flavors.

Step 7

Use an immersion blender to blend the soup until smooth. If you don't have one, carefully blend it in batches using a standard blender or food processor.

Step 8

Stir in the almond milk, adjust the seasoning with more salt or sugar as needed, and serve the soup hot. Optionally, top with vegan parmesan for extra flavor.

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