By Full Green Kitchen
Plant-Based Tomato Soup
11 steps
Prep:10minCook:55min
My plant-based tomato soup is a super yummy and savory soup anyone you serve it to will love! Super simple yet so good. The key is fresh tomatoes! And don’t be afraid to mix up which type of tomatoes you use. Heirloom and Roma tomatoes are my favorite for this recipe. Enjoy!
Updated at: Thu, 17 Aug 2023 05:07:10 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories231 kcal (12%)
Total Fat12.6 g (18%)
Carbs28.5 g (11%)
Sugars15.2 g (17%)
Protein3.6 g (7%)
Sodium2182.2 mg (109%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Set oven to 400* F
Step 2
Wash your tomatoes and cut in half. Add them to a baking tray skins up.
Step 3
Cut your onion in half and add to a baking try along with your peeled carrots.
Step 4
Cut the top half of your garlic bulb off with a sharp knife to get an easy cut and place on the baking tray as well with the skin on still.
Step 5
Drizzle your olive oil all over the baking tray with extra on top of the garlic bulb. Add salt and pepper. Cook in the oven for 45 minutes.
Step 6
6. Once cooked, peel the skins off your tomatoes and squeeze out the garlic from the bulb.
Step 7
7. Dump your cooked veggies and their juices to a stock pot. Add the vegetable broth and plant milk.
Step 8
8. Use a hand held blender or blend the mix in a standing blender until smooth.
Step 9
9. Turn the stove to medium heat and add in your oregano, rosemary and salt and pepper to taste.
Step 10
10. Add the chopped basil and cook at a low simmer for 15 minutes.
Step 11
11. Ready to serve! Enjoy!
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