Creamy Roasted Tomato Basil Soup

OMG! This recipe is everything it says it is–delicious!

It’s nondairy, creamy and tasty. If you like tomato soup, you will love it.

  • 4 medium to large Roma tomatoes , cut into slices 
  • 8 whole cloves garlic , peeled and smashed with finger or the back of a knife
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow or white onion, chopped
  • 1 red bell pepper (capsicum), deseeded and diced
  • 1 potato, diced
  • 4 tablespoons tomato paste
  • 4 cups vegetable broth stock
  • 2 cups lightly packed fresh basil leaves, roughly torn
  1. Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
  2. While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.

  3. Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes).
  4. Blend soup using a stick blender until smooth. Or, pour the soup in a blender and purée for a smoother soup.
  5. Sprinkle with extra basil, shredded vegan parmesan cheese, and serve with tomato basil bread or cheesy garlic bread

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s