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Vegan roasted tomato soup

Vegan Roasted Tomato Basil Soup

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Servings 4

Equipment

  • blender

Ingredients
  

  • 3 lbs Roma tomatoes
  • 1 yellow onion
  • 4-5 garlic cloves
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 8-10 basil leaves
  • salt, to taste
  • black pepper, to taste

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Cut the tomatoes in half lengthwise and remove the stems. Peel and cut the onion into quarters. Peel the garlic cloves.
  • Place the tomatoes, onions, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
  • Roast in the preheated oven for 40 minutes, or until the vegetables are soft and caramelized. Remove from the oven and let cool for 10 minutes.
  • Transfer the roasted vegetables, along with any juices, into a blender. Add the tomato paste and blend until smooth.
  • Stack the basil leaves, roll them up, and slice them into thin strips. Divide the soup into four bowls and garnish each with fresh basil strips.
Keyword Vegan
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