3lbstomatoes, quartered or halvedI used a combination of plum, roma, and cherry
1red onion, quartered
6-8garlic cloves, peeled and smashed
16ozmushrooms, quartered
4-5sprigsrosemary
4-5sprigslemon thymeoptional
2TBSPolive oil
2TBSPbalsamic vinegar
1/4Cnutritional yeast
1TBSPmiso paste
2TBSPtomato paste
1TBSPlemon juice
1Cfresh basil, plus more for garnish
salt and pepper, to taste
Toppings
vegan greek yogurt
roasted chickpeas
fresh basil
Instructions
Preheat oven to 400 degrees. Lightly spray a 9x13" baking dish with oilve oil.
Add tomatoes, onion, garlic, mushrooms, rosemary, and thyme to the baking dish and toss with olive oil and salt and pepper. Place in oven and roast for 45-60 minutes until tomatoes are juicy and bubbly.
Remove from oven and discard the rosemary and thyme. Use a ladle to carefully transfer the roasted veggies to a blender, including any juices. Add in all remaining ingredients and purée until smooth and creamy. Season to taste.
Serve hot topped with greek yogurt, crispy chickpeas, and fresh basil.