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

Ingredient Substitutions

• Instead of Tomatoes: canned crushed tomatoes (use less water)
• Instead of Red bell pepper: roasted red pepper jar, omit
• Instead of Onion: shallot, leek
• Instead of Garlic: minced garlic, garlic paste
• Instead of Olive oil: avocado oil, vegetable oil
• Instead of Salt: sea salt, kosher salt
• Instead of Water: vegetable broth for richer flavor
• Instead of Vegan cream: coconut milk, cashew cream
• Instead of Black pepper: white pepper
• Instead of Basil: oregano, thyme

Equipment Needed

• Cutting board
• Chef's knife
• Baking sheet
• Oven
• Tongs (optional)
• Blender
• Large pot
• Wooden spoon or spatula
• Measuring cups and spoons

Critical Steps — Do Not Skip

• Roast the vegetables until caramelized
• Peel the tomato skins for a smooth texture
• Blend until completely smooth
• Simmer gently after adding vegan cream

Chef Tips from the Video

• For an even deeper flavor, use fire‑roasted canned tomatoes instead of fresh
• Add a teaspoon of balsamic vinegar at the end for subtle sweetness
• Garnish with a swirl of olive oil and fresh basil leaves before serving

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3‑4 days

Freezer: Freeze in portion‑size bags for up to 2 months

Room temperature: Do not store at room temperature; refrigerate promptly

Make-Ahead Tips

• Roast the tomatoes and other vegetables up to 2 days ahead and store them in the fridge
• Blend the roasted veggies with water, keep the puree refrigerated, and add cream and seasonings just before serving