5 Cozy Soups to Get You Through the End of Winter (Vegan)

Ingredients

• 2.5 lb Roma Tomatoes (washed, stems removed, quartered)
• 0.5 cup Cherry Tomatoes (halved, optional for extra color)
• 1 small Yellow Onion (roughly chopped)
• 0.5 small Red Onion (roughly chopped; optional)
• 6 cloves Garlic (whole, tip sliced off)
• 2 tbsp Olive Oil (extra‑virgin, for drizzling)
• to taste Salt
• to taste Black Pepper (freshly cracked)
• 1 can White Cannellini Beans (15 oz, drained and rinsed; used for creaminess)
• 4 cup Vegetable Broth (low‑sodium)
• 1 Chicken‑Style Bouillon Cube (vegan brand, adds umami)
• 0.5 cup Fresh Basil (chopped, plus extra for garnish)
• 1 tsp Dried Oregano (optional)
• 1 tsp Dried Thyme (optional)

Instructions

1. Prepare Tomatoes and Aromatics

   Rinse all tomatoes. Quarter the Roma tomatoes and halve the cherry tomatoes. Peel and quarter the garlic cloves, slicing off the rough tip. Roughly chop the yellow onion and red onion.

   Time: PT10M

2. Season and Roast

   Spread the tomatoes, onions, and whole garlic cloves on a baking sheet. Drizzle with olive oil, then season generously with salt and black pepper. Toss to coat and roast in a pre‑heated oven at 425°F.

   Time: PT1H

   Temperature: 425°F

3. Transfer to Pot

   Using a spatula, move the roasted vegetables into a large pot. Scrape in all the caramelized juices from the bottom of the baking sheet.

   Time: PT5M

4. Add Thickening Agents and Broth

   Add the drained white bean can, vegetable broth, and the chicken‑style bouillon cube to the pot. Stir to combine.

   Time: PT2M

5. Simmer

   Bring the mixture to a gentle simmer, then reduce heat and let it cook for about 10 minutes to allow flavors to meld.

   Time: PT10M

   Temperature: low simmer

6. Blend the Soup

   Using an immersion blender, puree the soup directly in the pot until smooth. For a chunkier texture, blend only part of the soup.

   Time: PT5M

7. Finish with Herbs

   Stir in the chopped fresh basil, dried oregano, and dried thyme. Adjust salt and pepper to taste.

   Time: PT2M

8. Serve

   Ladle the hot soup into bowls. Garnish with extra basil leaves and serve alongside a vegan grilled cheese sandwich.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

9 g

Carbohydrates

28 g

Fat

6 g

Fiber

7 g