Roasted Tomato Soup

A comforting, easy-to-make roasted tomato soup, perfect with a side of grilled cheese sandwiches. Enjoy the rich flavors of caramelized onions and fresh basil in this hearty soup.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME1 10

TOTAL TIME1 20

Servings 4

Course Soup

Cuisine American-Inspired

Keyword 10 ingredients or less, basil, Comfort Food, Easy Dinner, garlic, Healthy, high-fiber, onions, soy milk, tomato

Ingredients

1 can cherry tomatoes
800 g tomatoes
2 yellow onions
7 garlic cloves
1 tsp dried oregano
½ cup soy milk
3 tbsp olive oil
Salt and pepper to taste
1 handful fresh basil
1 cup vegetable stock (low sodium)

Instructions

Preheat the oven to 200C (392F). Wash and slice the tomatoes in half. Place them open face up in an oven-safe dish, add the peeled garlic cloves, and drizzle with 2 tbsp of olive oil, salt, and pepper. Roast in the oven for 40 minutes.
While the tomatoes are roasting, caramelize the onions. Chop them into slices and add to a pot on low heat with 1 tbsp of olive oil. Cook covered for 30 minutes, stirring every 5 minutes.
Once the tomatoes and onions are ready, add them to a blender along with the diced baby tomato, oregano, soy milk, and vegetable stock. Blend until smooth.
Transfer the soup back to the pot on low heat, season with salt and pepper, and add the fresh basil leaves. Let it cook for 20 to 30 minutes uncovered. Adjust seasoning to taste.
When ready to serve, pour the soup into a bowl and garnish with the rest of the basil, some black pepper, and a drizzle of olive oil.

Video

Nutritional Information - Per Serving