Roasted Tomato Soup

Ingredients

• 2 lb Tomatoes (roughly chopped; skins will be removed after roasting)
• 1 piece Red bell pepper (optional, roughly chopped)
• 1 medium Onion (optional, roughly chopped)
• 1 head Garlic (whole head, cloves separated and left unpeeled for roasting)
• 3 tbsp Olive oil (generous coating; more is fine)
• 1 tsp Salt (for tossing vegetables before roasting; additional to taste later)
• 2 cup Water (adjust for desired soup thickness)
• 1/2 cup Vegan cream (e.g., soy, oat or cashew based; adds richness)
• 1/4 tsp Black pepper (freshly ground)
• 1 tsp Basil (fresh chopped or dried)

Instructions

1. Prep vegetables

   Roughly chop the tomatoes. If using, also roughly chop the red bell pepper, onion, and separate the cloves of a whole head of garlic (leave skins on).

   Time: PT10M

2. Season and oil

   Place all chopped vegetables on the baking sheet. Drizzle with olive oil, sprinkle with 1 tsp salt, and toss until everything is well coated.

   Time: PT5M

3. Roast

   Roast the vegetables in a pre‑heated oven for about 15 minutes, or until the tomatoes are soft and the edges are lightly caramelized.

   Time: PT15M

4. Peel skins (optional)

   If the tomato skins look too dark, let the vegetables cool slightly and peel the skins off by hand or with a kitchen towel.

   Time: PT5M

5. Blend

   Transfer the roasted vegetables to a blender. Add a splash of water and blend until completely smooth.

   Time: PT5M

6. Combine in pot

   Pour the blended mixture into a large pot. Add the remaining water and the vegan cream. Stir in salt, pepper, and basil.

   Time: PT5M

7. Simmer

   Bring the soup to a gentle boil, then lower to a simmer and let it bubble for a couple of minutes to meld flavors.

   Time: PT5M

   Temperature: low simmer

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

12 g

Fat

8 g

Fiber

3 g