Hear me out. I actually don’t like tomatoes and I don’t love tomato soup. However, this vegan roasted tomato soup is absolute heaven. Tomatoes are roasted with garlic, onion and carrots. All tossed in olive oil, salt and pepper. Blending all of the veggies together makes this soup naturally creamy. It is sweet, tangy and salty. Comforting and hearty perfection. Please serve this with my Vegan French Onion Grilled Cheese!
What You Need For This Cozy Soup:
- Tomatoes: Obviously. I used a blend of grape tomatoes and mini heirloom.
- Garlic and Onions: Like all good things!
- Carrots: These add sweetness and creaminess.
- Olive Oil: To roast the veggies.
- Vegetable Broth and White Wine: For the liquids for the soup.
- Fresh Thyme: To flavor the soup, beautifully.
This vegan roasted tomato soup is very simple, but very flavorful. It is yummy on its own, but made even better with a grilled cheese dipped into it. There is something about roasting the tomatoes and the addition of the carrots that makes this soup better than all other tomato soups. January, February and March are the best months to get down on some grilled cheese and tomato soups! If you want more soups in your life this winter, try some of my favorites! This Vegan White Lasagna Soup, Vegan Creamy Sausage and Potato Soup and Vegan “Chicken” Tikka Masala Soup!
Why Should You Make This Soup?
- Super simple and easy to find ingredients.
- Ready super fast.
- Sweet, salty, tangy, creamy soup that is everything.
- The best side for all your vegan grilled cheese sandwiches.
- Goes so well with my Vegan French Onion Grilled Cheese!
Vegan Roasted Tomato Soup
Ingredients
- 2 1/2 Pounds(40oz.) Tomatoes, I used grape and mini heirloom
- 6 Cloves Garlic
- 1/2 a Sweet onion, chopped
- 2 Large Carrots, halved
- 3 Tablespoons Olive oil
- Salt and Pepper to taste
- 4 Cups Vegetable broth
- 1/4 Cup White wine, I used Pinot Grigio (optional)
- 2 Sprigs Fresh thyme
- Cashew cream for garnish(optional)
Instructions
- Preheat the oven to 450 degrees(F).
- Place the tomatoes, garlic, onion and carrots on a large sheet pan.
- Drizzle with the olive oil and sprinkle with a pinch of salt and pepper. Toss to coat.
- Roast in the oven for 20-25 minutes or until the veggies are soft, browning and juicy.
- Once the veggies are done, pour the veggies and any juice that is on the pan into a large soup pot.
- Heat the soup pot on medium, once the veggies are simmering, add the broth, wine and thyme. Simmer for about 10-15 minutes, stirring frequently. Until the flavors develop and the wine has cooked off.
- Season with a pinch of salt and pepper. Remove the thyme springs.
- Now, either using an immersion blender, or transferring the soup to a blender, blend until the soup is completely smooth. If you are adding to a blender, I recommend removing the center piece and covering with a towel while you blend to let the steam out so it won't burst open.
- Return to the pot, or continue to simmer. Reduce heat to low, taste and adjust seasoning.
- Serve immediately with my Vegan French Onion Grilled Cheese*
hey when i put the veggies in the oven should they be cut up?
I made the soup and will make the grilled cheese tomorrow. I love the soup and added 1\2 cup of cashews so it’s really thick. Great flavor