Description
A creamy and flavorful vegan roasted tomato soup made with ripe tomatoes, garlic, and onions, roasted to perfection. This easy recipe is gluten-free and perfect for a comforting meal.
Ingredients
Scale
- 4 cups Roma Tomatoes
- 1 cup Cherry Tomatoes
- 1 medium Red or Yellow Onion
- 4 cloves Garlic
- 2 tablespoons Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Cracked Pepper
- 2 sprigs Thyme
- 4 cups Vegetable or Chicken Broth
- 1 cup Basil Leaves
- 1 baguette
- 1 cup Grated Parmesan Cheese
Instructions
- Preheat oven to 400°F (200°C).
- Arrange Roma tomatoes, cherry tomatoes, onion quarters, and whole garlic cloves on a parchment-lined baking sheet.
- Drizzle the veggies with olive oil and balsamic vinegar. Sprinkle with kosher salt and freshly cracked pepper.
- Roast for 35-45 minutes until tomatoes are soft and slightly charred.
- Remove from oven and let cool slightly. Keep oven on for toasts.
- Place baguette slices on a separate tray, drizzle with olive oil, top with Parmesan, and bake for 10-12 minutes until golden.
- Squeeze roasted garlic into a blender; add roasted tomatoes, onions, broth, and pan juices. Blend until smooth.
- Add fresh basil leaves and pulse briefly.
- Heat the blended soup in a pot over medium heat before serving, if desired.
- Serve hot, drizzled with olive oil, and topped with Parmesan toasts.
Notes
- Garnish with fresh basil for added flavor and color.
- For a vegan option, use nutritional yeast on the toasts instead of Parmesan.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled soup in freezer-safe containers for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg
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