Roasted Tomato Soup

An easy homemade roasted tomato soup! Vegan, vegetarian.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place tomatoes, onion, garlic in lg. bowl, drizzle with olive oil & seasoning generously with salt & pepper. Use hands (or lg. spoon) to very gently toss everything together. Spread tomatoes, onion, garlic, & dried thyme on foil- lined lg. sheet pan. (Make sure tomatoes & onion are evenly coated with oil & seasonings.)

Step 2

Roast (35-40 min.) until they have shriveled & garlic & onion have browned. Remove from oven; cool (5-10 min.)

Step 3

Transfer contents of sheet pan to blender. For best results, remove blender’s center cap piece on lid before blending to allow steam to escape. Cover hole with clean tea towel when you begin blending & again when stopping blender to avoid spatters. (If needed blend soup in batches. Always use caution when blending hot soups).

Step 4

Add vegetable stock, lemon juice, & another pinch salt to blender – be sure to taste & add salt as you go!

Step 5

Blend soup (1-2 min.)

Step 6

Taste soup & add salt, as necessary. (If soup is too cold, transfer it to saucepan; cook over low heat until it reaches your desired temp.)

Step 7

Pour soup into bowls and serve immediately. Garnish with a drizzle of olive oil and a toasted baguette slice if you like.

Step 8

Additions and Substitutions. Roast a red pepper (seeds removed & quartered) along with tomatoes for an extra punch of flavor, or add pre-roasted red peppers just before blending. Add 1/2 cup of fresh basil just before you blend the soup if you like. Use coconut milk in place of some or all of the vegetable stock. If you’d like more tomato flavor, add 1-2Tbsp of tomato paste to the soup before blending. Use 1 Tablespoon fresh thyme leaves in place of the dried thyme if you like. Use a food processor or immersion blender in place of a blender if need be. Add a cup or two of our favorite magic cauliflower cream to stretch this soup even further!

Step 9

For a smooth soup, make sure to run blender for at least one full minute! You can also put finished soup through a food mill before serving to remove any tomato skins & make sure it’s ultra-velvety.

Step 10

Adjusting consistency. If your tomato soup is too thick after blending, add a splash of coconut milk or vegetable stock to thin it out. Soup too thin? Transfer it to a saucepan and bring it to a simmer until thickened, or whisk in some tomato paste.

Step 11

Make-Ahead Tip: Roast the tomato mixture ahead of time and keep in an airtight container in the fridge (up to 5 days). When you’re ready to make the soup, add roasted tomatoes to saucepan with coconut milk & proceed with the recipe as written. You can also freeze roasted tomato mixture or finished soup (several mo.)

Step 12

Storing and freezing tomato soup. Store leftover soup in an airtight container in the fridge (up to 1 wk) or in freezer (3-4 mo.) This soup freezes & reheats well! You can also use any leftover roasted tomato soup as a base for a quick pasta sauce or pizza sauce.

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