Roasted Tomato Soup
A delicious comfort food, easy, savory, holidays or anytime! A staple you'll make again and again!
Servings 6
Calories 150kcal
Ingredients
- 2-3 pounds Fresh tomatoes, sliced
- 6-8 cloves fresh garlic
- 1/8-1/4 cup extra virgin olive oil
- 1 large sweet onion, diced
- 1-2 tablespoons vegan butter
- 1 cup white wine
- 1/2 lemon, juice
- 6 cups vegetable broth
- 1 bay leaf
- 1-2 sprigs fresh rosemary
- salt and pepper to taste
Optional:
- fresh basil and rosemary
- coconut cream
Instructions
- Preheat oven to 450 degrees F.
- Place sliced tomatoes, and garlic in large bowl drizzle with olive oil, lightly salt, mix and coat with hands. Using a slotted spoon, transfer mixture onto large baking sheet covered with parchment (don't pour onto pan it will be too wet, oily, and won't roast properly).
- Roast tomatoes, and garlic for 20 to 25 minutes until lightly roasted.
- While roasting, using a large fry pan, heat medium-high add in butter once hot add onions. Saute onions 5-8 minutes until translucent or lightly browned, do not overcook. Now add in white wine, bring to a slow boil, cook down by half 8-10 minutes. Drizzle lemon juice and stir.
- Using a large soup pan, add sauteed onion mixture, roasted tomatoes, and garlic, vegan broth, bay leaf and rosemary. Bring to a boil. Reduce heat and simmer for 30 minutes.
- Remove from heat. Discard bay leaves and rosemary. Using a heat-resistant cup carefully add to blender. Blend until smooth in batches until smooth. Place back into large soup pan and re-heat. Salt and pepper to taste.
- Serve with gluten-free baguette, salad, or on the side. Top with fresh herbs and drizzle with coconut cream.
Notes
If you do not have an emersion blender and can't fun out and get one, in batches blend in blender carefully when hot it can burn if blended too hot. The longer you allow the soup to simmer the more flavorful it becomes.