Roasted Tomato Soup
Roasted Tomato Soup, Vegan with a rich,full flavor and a creamy smooth texture, this vegan soup will please even the most finicky tomato soup lover. Don´t tell them its vegan and they will never know.
Info
Time
Difficulty
Servings
Ingredients
4 pounds (2 kilos) fresh tomatoes, halved
2 small white onions, halved
6 cloves garlic, peeled
1/3 cup extra-virgin olive oil
freshly ground Salt and black pepper
2 bay leaves 2 bay leaves
Roasted Tomato Soup, Preparation
- Preheat oven to 350-400 F.
- Cut the tomatoes into halves and spread with the garlic cloves, onions, and bay leaves onto a baking tray.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 30-35 minutes or until caramelized.
- Remove baking tray from the oven and transfer roasted tomatoes, garlic, and onion along with any roasting juices into your Vitamix or blender and purée.
- Serve from the blender, or pour the purée back into the pot and heat for 3-5 minutes, do not boil.
Serving Suggestions
Serve the Roasted Tomato Soup with grated Parmigiano-Reggiano and garlic bread. For more of a Mexican theme garnish with 2-3 tortilla chips, a sprig of cilantro, and avocados chopped into 1/2 inch cubes.
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One Comment
Well!!well!! I have to say that this is my favorite soup in life. Sometimes I find it in restaurants but unfortunately they tend to used chicken broth in it. I don’t know why. At least the Italian ones should never do it.
To give a good flavor to a dish, is not necessary to use chicken broth or any other animal product. Your soup is the best! I made it at home, and all I can say is that “it is to died for”.