Vegan Roasted Tomato Soup
Vegan Roasted Tomato Soup

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vegan roasted tomato soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

The Best Vegan Roasted Tomato Soup - This easy, creamy tomato soup is the perfect summer recipe! Simple roasted tomatoes with onion, garlic, and vegetable stock make a quick homemade soup that's perfect for summer. Made from scratch with no cream and no dairy. Nothing goes with a grilled cheese like a good roasted tomato soup.

Vegan Roasted Tomato Soup is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Vegan Roasted Tomato Soup is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vegan roasted tomato soup using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Roasted Tomato Soup:
  1. Get 8 tomatoes , Roma - halved
  2. Make ready Cloves - 3 cloves Garlic peeled
  3. Take 5 sprigs Thyme -
  4. Get 2 Bay leaves -
  5. Make ready 3 cups Vegetable Stock -
  6. Take 1/2 Onion , - roughly chopped
  7. Prepare 1 cup Coconut milk -
  8. Get 2 tsps Tomato paste -
  9. Get 1/2 tsp Lemon zest -
  10. Take basil Dried
  11. Get to taste Salt Pepper &
  12. Make ready Pinch paprika
  13. Take 3 tbsps + 2 tbsps extra virgin olive oil

This vegan roasted tomato soup is made with creamy coconut milk and Thai red curry paste for an Asian spin on the comfort food classic. You will be making this easy soup recipe again and again! This recipe is written in partnership with SUNSET® Produce. Fresh tomatoes roasted with onions and garlic form the backbone of this easy vegan roasted tomato soup recipe.

Steps to make Vegan Roasted Tomato Soup:
  1. Preheat the oven to 400F/ 200C
  2. Spread the tomatoes, garlic cloves, thyme, bay leaves in a single layer. Drizle with 3 tbsps of olive oil and sprinkle some salt and pepper. Roast until the garlic is well roasted and the tomatoes have carmelized. Should take about 30-40mins. Remove the thyme and bay leaves and set the tomatoes and garlic aside
  3. Heat 2 tbsps of olive oil and to it add the onions and saute until translucent. Add the roasted tomatoes and garlic and saute for one minute
  4. Next add the stock and bring it to a low boil and finally to a simmer
  5. You've got two options to puree; an immersion blender, or carefully transfer the soup in small batches to a blender and puree. Once its all pureed the soup should be creamy and smooth
  6. Return soup to a simmer, add the coconut milk, lemon zest, dried basil and the paprika. Add some salt and pepper if needed.The soup should have reached the desire thickened soup consistency, if it hasn't allow it to cook on a low boil for 15mins or so and that should do the trick
  7. Ladble it into bowls and garnish with a drizzle of olive oil if you would like and some fresh basil
  8. Serve immediately

This recipe is written in partnership with SUNSET® Produce. Fresh tomatoes roasted with onions and garlic form the backbone of this easy vegan roasted tomato soup recipe. Serve with a sandwich or salad for a nourishing late-summer or early-fall meal. We've entered that lovely time of year when summer produce is still abundant and cooler temperatures have. To the days of making it from a packet after school.

So that is going to wrap it up for this special food vegan roasted tomato soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!