Vegan Roasted Tomato Soup
Vegan Roasted Tomato Soup is a soup that serves 3. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 455 calories, 4g of protein, and 44g of fat per serving. For $2.43 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is brought to you by Life as a Strawberry. It is perfect for Winter. This recipe is liked by 4208 foodies and cooks. Head to the store and pick up salt and pepper, garlic, dried basil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 68%, this dish is pretty good. Similar recipes are Vegan Roasted Tomato Basil Soup, Creamy Vegan Tomato Soup with Roasted Garlic, and Roasted Tomato Soup with Basil {Vegan and Gluten Free}.
Servings: 3
Ingredients:
2 bay leaves
1 cup coconut milk
1/2 tsp. dried basil
extra olive oil and fresh basil, for garnish
3 Tbsp. + 2 Tbsp. extra virgin olive oil
3 cloves garlic, peeled
1/2 tsp. lemon zest
pinch of paprika
8 roma tomatoes, halved
salt and pepper to taste
5 sprigs thyme
2 tsp. tomato paste
3 cups vegetable stock
1/2 of a yellow onion, roughly chopped
Equipment:
oven
frying pan
pot
immersion blender
blender
bowl
ladle
Cooking instruction summary:
Preheat oven to 400 degrees.Spread tomatoes, thyme, bay leaves, and garlic cloves in a single layer on a sheet pan. Drizzle with 3 tablespoons of olive oil and sprinkle with salt and pepper. Roast at 400 degrees for 35-40 minutes or until garlic is roasted and tomatoes have caramelized. Remove thyme and bay leaves and discard them. Set the tomatoes and garlic aside.In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add onion and sauté until translucent, about two minutes. Add roasted tomatoes, garlic, and tomato paste to pan and saute one minute to draw any remaining juice out of the tomatoes.Add vegetable stock to pot and bring to a low boil. Then reduce to a simmer.With an immersion blender, blend soup until all chunks are out and soup is creamy and smooth. (Don’t have an immersion blender? Carefully transfer soup in small batches to a standard blender and puree, then return to pot. My immersion blender is my best friend, though – I highly recommend getting one! I use it several times a week for soups in the winter).Return soup to a simmer and add coconut milk, paprika, lemon zest, and basil. Re-season with salt and pepper to taste and bring back to a simmer.At this point, the soup should have thickened a bit. If it’s still too thin for your taste, cook it on a low boil for an additional fifteen minutes to let some of the excess liquid evaporate. When the soup has reached your desired consistency, ladle it into bowls and garnish with a drizzle of olive oil and a sprig of fresh basil. Serve immediately.
Step by step:
1. Preheat oven to 400 degrees.
2. Spread tomatoes, thyme, bay leaves, and garlic cloves in a single layer on a sheet pan.
3. Drizzle with 3 tablespoons of olive oil and sprinkle with salt and pepper. Roast at 400 degrees for 35-40 minutes or until garlic is roasted and tomatoes have caramelized.
4. Remove thyme and bay leaves and discard them. Set the tomatoes and garlic aside.In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
5. Add onion and sauté until translucent, about two minutes.
6. Add roasted tomatoes, garlic, and tomato paste to pan and saute one minute to draw any remaining juice out of the tomatoes.
7. Add vegetable stock to pot and bring to a low boil. Then reduce to a simmer.With an immersion blender, blend soup until all chunks are out and soup is creamy and smooth. (Don’t have an immersion blender? Carefully transfer soup in small batches to a standard blender and puree, then return to pot. My immersion blender is my best friend, though – I highly recommend getting one! I use it several times a week for soups in the winter).Return soup to a simmer and add coconut milk, paprika, lemon zest, and basil. Re-season with salt and pepper to taste and bring back to a simmer.At this point, the soup should have thickened a bit. If it’s still too thin for your taste, cook it on a low boil for an additional fifteen minutes to let some of the excess liquid evaporate. When the soup has reached your desired consistency, ladle it into bowls and garnish with a drizzle of olive oil and a sprig of fresh basil.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
