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Oil-Free Roasted Tomato Soup (Vegan)

This Oil-Free Roasted Tomato Soup is creamy and full of flavor. A rich, warm bowl of this vegan roasted tomato soup will warm you up on a chilly day. Made with just a few simple ingredients.

Author:

Elizabeth | At Elizabeth's Table

Serves:

6

Prep:

10

minutes

Cook:

75

minutes

TOtal:

85

minutes

Ingredients

  • 3 Pounds Fresh Tomatoes, halved (I used a mix of campari and plum)
  • 1 Yellow Onion, quartered
  • 8 Cloves Garlic, peeled
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 2 Tablespoons Water
  • 1 Cup Vegetable Broth
  • 1 Teaspoon Dried Basil
  • 1/2 Teaspoon Dried Oregano
  • 1/2 Cup Non-Dairy Cream, optional (can use vegan creamer, coconut cream, cashew cream, or non-dairy milk)
  • Fresh Bread, to serve

Instructions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place the tomatoes, onion, and garlic on the baking sheet. Season with salt and pepper. Drizzle with the water. Roast in the oven 1 hour.
  2. Remove from the oven and place in a large pot. Add the vegetable broth, basil, and oregano. Cook over medium heat for 5 minutes.
  3. Use an immersion blender to puree the mixture smooth. Alternatively, transfer to a blender or food processor, blend, and then return to the pot. Let simmer for 10 to 15 minutes or until the soup has reduced slightly.
  4. Remove from the heat and stir in the cream. Serve hot with a slice of bread or homemade croutons.