Vegan Roasted Tomato Soup
This creamy roasted tomato soup is simple, but totally delicious.
Servings: 4
Calories: 139kcal
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*
Notes
*Click HERE for the Vegan French Onion Grilled Cheese recipe!
Nutrition
Calories: 139kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 967mg | Potassium: 149mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6544IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg