Vegan Tomato Soup
Posted: | Categories: Recipes | Tags:Easy dinner soup vegan winter
Savory Recipes
Vegan Tomato Soup
Creamy tomato soup with grilled cheese is one of the most nostalgic meals I can think of. Nothing beats a warm spoonful of soup paired with the gooey melted cheese smothered between slices of crunchy bread, right? Soup is one of those meals that can seem complicated, but when you break it down, there are really only a few steps between you and a cozy meal. For this one, all it takes is roasting up tomatoes and aromatics until they've softened and blitzing it in a blender to get it extra smooth. I added a splash of coconut cream to give it a bit of dairy-free richness and a delicious nuttiness. Serve on its own, with crusty bread, or with your favorite grilled cheese for old time’s sake.
Melissa Ben-Ishay
Directions
- Preheat oven to 400°F.
- Quarter the tomatoes and add them to a shallow casserole dish with the garlic, onion, olive oil, salt, and black pepper.
- Stir to combine everything and coat it in oil.
- Bake for one hour, until the tomatoes are tender and start to brown slightly.
- Stir in the garlic powder, oregano, rosemary, and thyme while the tomatoes are still hot.
- Pour the mixture into a blender with the vegetable broth and coconut cream and purée until smooth. Taste and adjust seasonings as necessary.
- Top with a drizzle of olive oil and coconut cream and serve immediately.
