Roasted Tomato Soup – Vegan Richa

For the final word vegan consolation meals dinner make this wealthy and intensely flavored Roasted Tomato Soup. The veggies are sluggish roasted within the oven to accentuate their sweetness and aroma, then blended into clean and creamy tomato soup perfection. Naturally gluten-free!

The synonym for consolation meals – that’s what this creamy roasted tomato soup is! A scrumptious flavor-packed vegan soup that’s loaded with hidden veggies. Hearty and a heat hug in a bowl.

The entire veggies and garlic are roasted collectively on a sheet pan to accentuate their taste and pure sweetness, then blended up heated, and served. Really easy, so efficient.

Making this recipe couldn’t be simpler. Tomatoes, bell peppers, carrots, garlic, onions, olive oil, Italian herbs and salt are roasted on a tray, then pureed together with the remainder of the elements and heated up collectively.

The oven does all of the work and through the roasting course of the precise magic occurs so don’t pace this up an excessive amount of or you’ll miss out on that beautiful charred taste.

No lengthy stirring and sweating over the pot mandatory and belief me, the soup tastes so good! Above all, it’s soul-warming and good for you, and simply feels a bit like a wellness therapy – the epitome of soul meals.

Extra soup recipes:

French Onion Soup

Inexperienced Chili Enchilada Soup

Potato Soup

Sizzling and Bitter Soup with Ramen

Chickpea Rice Soup

Vegan Roasted Tomato Soup

Prep Time15 minutes

Cook dinner Time1 hr 10 minutes

Cooling10 minutes

Whole Time1 hr 35 minutes

Course: Important

Delicacies: American, Italian

Key phrase: roasted tomato soup

Servings: 4

Energy: 112kcal

Writer: Vegan Richa

Substances

6 Roma tomatoes halved
8 cloves of garlic peeled, or a complete head
1 medium pink onion sliced into 1/2-inch – 3/4-inch thick slices
1/2 cup (64 g) of 1-inch sliced carrot items sliced by means of the center
1/2 pink bell pepper sliced into 1-inch items
2 teaspoons additional virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano

So as to add later:

1/4 cup (32.25 g) uncooked cashews (see notes to make it nut-free)
3-4 cups (709.76 ml) of water divided
1/2 teaspoon salt

For garnish:

Black pepper
Chopped contemporary herbs akin to basil or parsley

Directions

Line a big baking sheet with parchment paper. Prep your veggies for those who haven’t already.
Place all of the greens, minimize aspect down on the baking sheet (see footage). Add the garlic all collectively in the course of the baking sheet, else it would are inclined to brown and burn shortly. You too can simply put a complete head of unpeeled garlic ( slice a small portion of finish), drizzled with olive oil on the baking sheet.
To a small bowl add the olive oil, salt, black pepper, thyme, and oregano and blend. Brush this all around the greens.
Preheat the oven to 400ºF (206 c) and place the baking sheet within the oven to bake for 35-40 minutes. Test on the 25-minute mark and if wanted brush some extra olive oil on the greens.
Additionally, test on the garlic if it’s golden. Relying on the scale of the garlic cloves, they is perhaps prepared at this level or they could want one other 5 minutes or so. When the garlic begins to get brown on some edges, take away the garlic and put aside.
Bake for 5-10 minutes or longer relying on taste choice( much less or extra fire-roasted/scorched taste ). Take away the baking sheet from the oven and let the greens cool for 5-10 minutes then switch to a blender together with the juices. When you baked the entire head of garlic then squeeze out the roasted garlic into the blender.
Add 2 cups of water, cashews, and salt. Mix till the cashews are damaged down and the combination is actually creamy. I often mix for a minute, then let it sit for five minutes so the cashews can rehydrate, after which mix once more for 30 seconds and repeat till the combination is actually creamy and the cashews have damaged down utterly.
Switch this soup to a saucepan, and add one other 1/2 to 1 cup of water or extra relying on the consistency you want. Convey to an excellent boil. Style and regulate salt and taste.
I often add extra salt, black pepper, and a few Italian seasoning as wanted in direction of the top as the recent veggie quantity initially drowns the salt and you’ll are inclined to oversalt .
Let it simmer for one more 3-4 minutes and take off the warmth.
Let the soup cool for 10 minutes earlier than tasting once more so the herbs have an opportunity to bloom. A very sizzling tomato soup will overshadow the herb taste so that you need to await the soup to chill barely earlier than tasting and adjusting the salt and herb taste.
You too can add pepper flakes or black pepper for garnish for those who like and high the soup with some freshly chopped herbs and a bit of little bit of vegan butter or non-dairy cream and serve with crackers or cornbread or grilled cheese sandwiches!
Retailer refrigerated for upto 3 days and freeze for for upto 2 months

Notes

Nutfree: use pumpkin seeds or hemp seeds or 1/3 cup of coconut cream or 1/4 cup of non-dairy yogurt.

Diet

Diet Details

Vegan Roasted Tomato Soup

Quantity Per Serving

Energy 112
Energy from Fats 54

% Every day Worth*

Fats 6g9%

Saturated Fats 1g6%

Sodium 610mg27%

Potassium 431mg12%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 6g7%

Protein 4g8%

Vitamin A 3933IU79%

Vitamin C 37mg45%

Calcium 55mg6%

Iron 2mg11%

* % Every day Values are primarily based on a 2000 calorie weight loss program.

Substances:

tomatoes – I used common Roma tomatoes. If you may get your arms on some heirloom tomatoes, go for it
garlic – don’t be scared by the quantity – sluggish roasting makes garlic style gentle and candy
veggies: pink onion, carrot, and pink bell pepper create a stunning orange-red colour and add loads of pure sweetness to this soup
additional virgin olive oil – the great things
seasoning: we hold issues easy and solely add salt, black pepper and a mix of thyme and oregano
cashews are added for creaminess

Ideas:

Let the soup cool for 10 minutes earlier than adjusting the seasoning! The roasted veggie quantity can take over the flavour when sizzling. Let sit to offer the herbs an opportunity to bloom.
You too can add some pepper flakes or black pepper for garnish for those who like and high the soup with some freshly chopped herbs and a bit of little bit of vegan butter or non-dairy cream and serve with crackers or cornbread or grilled cheese sandwiches.
To make this recipe nut-free you should use pumpkin seeds or hemp seeds or 1/3 cup of coconut cream or 1/4 cup of non-dairy yogurt.

How one can make Vegan Roasted Tomato Soup

Line a big baking sheet with parchment paper. Prep your veggies for those who haven’t already.

Place all of the greens, minimize aspect down on the baking sheet (see footage). Add the garlic all collectively in the course of the baking sheet, or else it would are inclined to brown and burn shortly. You too can simply put a complete head of unpeeled garlic drizzled with olive oil on the baking sheet.

To a small bowl add the olive oil, salt, black pepper, thyme, and oregano and blend. Brush this all around the greens.
Preheat the oven to 400ºF (206 c) and place the baking sheet within the oven to bake for 35-40 minutes.

Test on the 25-minute mark and if wanted brush some extra olive oil on the greens. Additionally, test on the garlic if it’s golden.
Relying on the scale of the garlic cloves they is perhaps prepared at this level or they could want one other 5 minutes or so. When it begins to get brownish on some edges, take away the garlic and put aside.

Bake for 5-10 minutes or longer relying on how a lot of a fire-roasted/scorched taste you want in your greens. Take away the baking sheet from the oven and let the greens cool for 5-10 minutes then switch to a blender together with the juices. When you baked the entire head of garlic then squeeze out the roasted garlic into the blender.

Add 2 cups of water, cashews, and salt. Mix till the cashews are damaged down and the combination is actually creamy. I often mix for a minute, then let it sit for five minutes so the cashews can rehydrate, after which mix once more for 30 seconds and repeat till the combination is actually creamy and the cashews have damaged down utterly.

Switch this soup to a saucepan, and add one other 1/2 to 1 cup of water or extra relying on the consistency you want. Convey to an excellent boil. Style and regulate salt and taste.

I often add some salt, extra black pepper, and a few Italian seasoning as wanted in direction of the top as the recent veggie quantity initially drowns the salt and you’ll are inclined to oversalt .

Let it simmer for one more 3-4 minutes and take off the warmth.

Let cool earlier than tasting

Let the soup cool for 10 minutes earlier than tasting once more so the herbs have an opportunity to bloom. A very sizzling tomato soup will overshadow the herb taste so that you need to await the soup to chill barely earlier than tasting and adjusting the salt and herb taste.

You too can add some pepper flakes or black pepper for garnish for those who like and high the soup with some freshly chopped herbs and a bit of little bit of vegan butter or non-dairy cream and serve with crackers or cornbread or grilled cheese sandwiches.