Oil-Free Roasted Tomato Soup (Vegan)
This Oil-Free Roasted Tomato Soup is creamy and full of flavor. A rich, warm bowl of this vegan roasted tomato soup will warm you up on a chilly day. Made with just a few simple ingredients.
Equipment
Ingredients
- 3 Pounds Fresh Tomatoes halved (I used a mix of campari and plum)
- 1 Yellow Onion quartered
- 8 Cloves Garlic peeled
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- 2 Tablespoons Water
- 1 Cup Vegetable Broth
- 1 Teaspoon Dried Basil
- ½ Teaspoon Dried Oregano
- ½ Cup Non-Dairy Cream optional (can use vegan creamer, coconut cream, cashew cream, or non-dairy milk)
- Fresh Bread to serve
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place the tomatoes, onion, and garlic on the baking sheet. Season with salt and pepper. Drizzle with the water. Roast in the oven 1 hour.
- Remove from the oven and place in a large pot. Add the vegetable broth, basil, and oregano. Cook over medium heat for 5 minutes.
- Use an immersion blender to puree the mixture smooth. Alternatively, transfer to a blender or food processor, blend, and then return to the pot. Let simmer for 10 to 15 minutes or until the soup has reduced slightly.
- Remove from the heat and stir in the cream. Serve hot with a slice of bread or homemade croutons.
Nutrition
Calories: 104kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 210mg | Potassium: 641mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1894IU | Vitamin C: 34mg | Calcium: 44mg | Iron: 1mg