Ingredients
- 5 lbs ripe roma tomatoes (about 15-20 tomatoes)
- 1 large red onion, peeled and quartered
- 1 bulb garlic, top 1/4 of bulb sliced off to expose the the cloves
- 1 tbsp avocado oil
- generous amount of salt and pepper
- 1 tbsp coconut sugar (optional, for added caramelization)
- 1-2 cups water or vegetable broth, (adjust for desired thickness)
- 1 handful fresh basil leaves
- 2 tbsp balsamic vinegar
- 1/3 cup canned coconut cream or cashew cream
- 1/4 cup nutritional yeast
- 1 tbsp white miso paste (optional, for added cheesy taste)
- 1/2 cup plain, unsweetened vegan greek yogurt, for serving
Method
- Preheat your oven to 275 degrees and line a large metal baking sheet with foil.
- Place the tomatoes, onion and full garlic bulb on the foil-lined pan and drizzle with avocado oil. Sprinkle with a generous amount of salt and pepper and coconut sugar. Use your hands to coat the ingredients with the oil and seasonings and arrange the tomatoes cut-side up. Transfer to your pre-heated oven and set a timer for 3 hours.
- After 3 hours have passed, check your tomatoes. They should be darker in color, and beginning to shrivel a bit with a very juicy texture in the middle. Oven times may vary, so you may need to roast for an additional 30-45 minutes.
- Remove the baking sheet from the oven and let cool for 5 minutes. Once it is comfortable to touch, turn the garlic bulb upside down and squeeze out all of the tender, roasted-garlic goodness directly into a high-speed blender. Loosen the edges of the foil, and carefully pour the roasted tomatoes and onions into the blender as well.
- Add the remaining ingredients, and blend on high until smooth and creamy, adding additional salt and pepper if desired.
- Serve hot, topped with additional fresh basil and a dollop of plain, unsweetened vegan greek yogurt.
Notes
This soup can be stored in air tight containers in the fridge for up to 5 days, or in the freezer for up to 6 months.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
3 Responses
Best tomato soup I’ve ever had…so it felt extra special that I made it myself! Though my daughter found it too sweet (didn’t add the coconut sugar), but my son gave it a raving 10/10. Tomato soup isn’t usually the first thing I go for, but roasting the tomatoes and other veggies was absolutely the trick to bringing out all the delicious flavors. I can’t wait to make this one again!
Yay! That’s such a great compliment since there are so many tomato soups out in the world! Thanks so much Josephine
I’ve never been a soup person until I found Jackie’s instagram and website. This Vegan Roasted Tomato Soup is an absolute necessity in my diet. Jackie makes preparations so easy and fun. I made this recipe quite a few times and I had positive feedback from family and friends. Thank you!!