Vegan Roasted Tomato Soup

Creamy and filled with umami-flavor, this Vegan Roasted Tomato Soup hits the spot. It is made by slow-roasting the tomatoes but requires only 10 ingredients and 15 minutes of actual cooking time!

Course Dinner, lunch, Soup

Cuisine American

Keyword creamy tomato basil soup, roasted tomato soup, tomato basil soup, tomato soup, vegan tomato basil soup, vegan tomato soup

Prep Time 15

Cook Time 3

Total Time 3 15

Servings serving

Calories 132kcal

Author Jackie Akerberg

Ingredients

5 lbs ripe roma tomatoes (about 15-20 tomatoes)
1 large red onion peeled and quartered
1 garlic bulb cut off 1/4 top of bulb to expose 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
⅓ cup canned coconut cream or cashew cream
¼ cup nutritional yeast
1 tbsp white miso paste
½ cup plain, unsweetened dairy free Greek yogurt for serving

Instructions

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.

Nutrition