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.
If you're like me, you might think that roasting tomatoes for an hour just to puree them up in a soup is a waste of time. Too much work. Not worth it.
Let me change your mind.
Yes, you do have to take some extra time to roast your tomatoes, onions, and garlic. But the flavor of roasted vegetables is SO much richer than using canned tomatoes or not roasting the veggies at all.
Seriously! You don't even need to use any oil. Just some heat on the tomatoes gives them a sweet mellow flavor. It's magical.
So, yeah, there's an extra step in this oil-free tomato soup. But it's definitely worth it!
Step 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.
Step 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.
Step 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.
Step 4. Remove from the heat and stir in the cream. Serve hot with a slice of bread or homemade croutons.
Thank you God for this tomato soup that warms us up this winter. Amen.
Try some of my other plant-based soups:
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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.
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