Roasted tomato soup is an essential staple for any cook, but most recipes call for chicken broth, heavy cream, and/or cheese. Here's a recipe that maintains all the flavour with the added benefit of being vegan-friendly!
3.5 lbs tomatoes*
1 medium sweet onion, quartered
1 small head of garlic, peeled (about 6-8 cloves)
1/3 cup avocado oil or extra virgin olive oil
1 tbsp lemon juice
1 tbsp granulated sugar or maple syrup
1 tsp each of salt and pepper or to taste
2 tsp dried basil
1 cup unsweetened almond milk, divided
A sprig of fresh basil (at least 6-10 leaves) (optional)
* I used a variety of sweet cherry and heirloom cherry tomatoes but you could use any kind you like. If you are using a larger variety such as Roma or beefsteak, it would be best to half or quarter them before roasting to ensure they cook properly.
- Preheat oven to 400F.
- Wash and prep the tomatoes, onion and garlic and place in a large bowl.
- Add, oil, lemon juice, sugar, salt and pepper and basil and toss to coat well.
- Pour into a large casserole dish and roast mixture for 30-40 minutes until onion and garlic are soft (tomatoes will be very soft). Take out and let cool slightly.
- Using a high speed blender, ladle approximately half of the vegetable mixture into the blender. Add a few basil leaves (if using). Start on low speed and gradually increase to high for about 40-60 seconds. Once the mixture is smooth, turn blender down to medium-low and add 1/2 cup of almond milk. Blend until combined.
- Pour soup into bowls or mason jars and repeat the above step with remaining ingredients.
Serve with black pepper and a few basil leaves as garnish.