Creamy Tomato Soup

Yes, it is a bit involved. It's worth it, tho.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 250°F. Grab a roasting pan and add the tomatoes, onion and garlic. Season lightly with kosher salt and drizzle with one tablespoon of olive oil.

Step 2

Roast in the oven for 3 hours, until the tomatoes burst and the garlic is soft and brown. Let it cool just enough to handle, then ladle the tomatoes, onion, and garlic out of the pan, into a separate bowl. Squeeze the cloves of garlic out of the bulbs and their papers and pluck the tomatoes from the vine if needed.

Step 3

Place a large dutch oven over medium heat. Pour the oil from the bottom of the roasting pan into your dutch oven. If there isn’t enough to coat the entire bottom, add the remaining olive oil. Once it’s sizzling, sprinkle in the flour and stir everything together. Let cook for 2-3 minutes over medium heat, until the roux begins to brown.

Step 4

Pour the roasted vegetables and garlic into the dutch oven, followed by the vegetable stock, the canned tomatoes, and the fresh basil. Stir everything together, reduce the heat to medium-low, and season with salt and pepper. Add the crushed red pepper flakes here too, if using. Cover and simmer for 10 minutes.

Step 5

Uncover and taste the soup. Add the sugar if it tastes too bitter or tart to you. Next, use an immersion blender to blend the soup until it’s completely smooth. You could also let it cool and do this (very carefully) in a blender or food processor.

Step 6

Stir in the almond milk and taste. Adjust for salt and sugar as needed. Serve hot, with a sprinkling of vegan parmesan on top. Dassit!

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