Easy Vegan Creamy Calabrian Chili Roasted Tomato Soup
This sweet and spicy roasted tomato soup is plant based and totally incredible.
Servings: 4
Ingredients
- 1 1/2 lbs(24oz) Grape tomatoes
- 6 Cloves Garlic
- 2 Tablespoons Bona Furtuna olive oil* + more for topping
- 2-3 teaspoons Calabrian chilies, finely chopped
- 1 Shallot, diced
- 4 Cups Vegetable broth, divided
- 1 Cup Vegan heavy cream, I used Country Crock Plant Cream
- 1/2 teaspoon Basil, dried
- 1/2 teaspoon Oregano, dried
- Salt and Pepper to taste
Instructions
- Preheat the oven to 425 degrees(F).
- Spread the tomatoes and garlic out evenly on a large sheet pan. Drizzle with one tablespoon of olive oil and sprinkle with a few pinches of salt and pepper. Toss to coat the tomatoes evenly.
- Roast for 25-30 minutes or until the tomatoes have burst and are starting to brown.
- Once the tomatoes are done, add the tomatoes and garlic to a blender with 1 cup of vegetable broth. Puree until completely smooth. Set aside.
- Heat the remaining tablespoon of olive oil on medium in a large pot. Add the Calabrian chilies and shallots to the pot. Sauté, reducing heat as needed, until the shallot is translucent. About 2-3 minutes.
- Pour the roasted tomato puree you made into the pot, as well as the rest of the remaining 3 cups of broth and the vegan cream. Stir to combine.
- Bring to a simmer, then reduce heat to medium low and let simmer for 5 to 10 minutes, allowing it to thicken a bit.
- Add the basil, oregano and a pinch of salt and pepper. Stir to combine. Taste and adjust seasonings.
- Serve a bowl with a drizzle of the olive oil on top with vegan grilled cheese that has been brushed with the olive oil.
Video
Notes
*I highly recommend Bona Furtuna Everyday Olive Oil!