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For years I thought I hated tomato soup because I only knew the metallic, bland, slimy flavor of the canned store bought varieties.. Let me tell you, this soup is nothing like that. Making your own roasted tomato soup is so worth it. The flavors are fresh, bold, and the ingredients are so nutritious. No thickeners, preservatives, and totally free of dairy and gluten.
Nobody wants bland soup, and this recipe is far from it. To achieve a satisfying, umami, well-rounded flavor I use these few tricks:
This recipe couldn’t be easier to make. Simply add all of your veggies to a baking dish, toss with a little olive oil and salt and pepper, and roast for 45-60 minutes. Then blend with the remaining ingredients and dive in! So simple. So delicious. Perfect with a piece of crusty bread or vegan grilled cheese for dunking. I also love it topped with a little coconut yogurt and these crispy chickpeas from Biena.
If you love this cozy fall soup, be sure to try some of my other recipes:
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
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