Creamy Roasted Tomato Basil Soup
creamy vegan tomato soup
is super comforting, and the perfect easy winter dinner recipe.
– Tomatoes – Olive Oil – Veggie Stock – Non-Dairy Milk – Fresh Basil
Follow our easy instructions for success!
Preheat the oven to 425F. Toss the tomatoes, peeled garlic cloves, olive oil, salt & pepper on a baking sheet. Place in oven and roast for 40 minutes.
Halfway through, add the chopped yellow onion into the same tray as tomatoes. Cook for 20 more minutes.
Cool roasted tomatoes on the pan for 10 minutes. Then, transfer them to a high-speed blender. Add the basil, veggie broth, and dairy-free milk.
Blend until smooth. Taste the soup, then add any sugar to taste, and the remaining salt and pepper.
The mixture should still be hot once blended, but feel free to transfer the mixture to a stockpot and simmer on low to keep it warm for longer.
Swipe up for the full recipe!
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