Vegan  Roasted Tomato Soup

Garlic, onions, and tomatoes are roasted to perfection and then blended together into creamy deliciousness.


Cut the larger tomatoes and onions into chunks. Keep the grape tomatoes whole and add them all to the sheet pan. Drizzle olive oil and a little salt and pepper.

Slice ⅓ off the end of a garlic bulb. Drizzle it with a little olive oil. Wrap the head of garlic in foil and make sure it’s sealed. Place it on the sheet with the cut side up.

Roast the veggies for 40-45 minutes or until they are slightly browned. Flip the onion chunks halfway through if they are charring faster than the tomatoes.

Add all of the tomatoes and onions to a blender. Use your hands to squeeze the roasted garlic out of the bulb and into the blender.

Purée the veggies with half of the broth and all of the basil leaves until it’s smooth and creamy.

Add the puréed mixture, the rest of the broth, the soy milk, sugar, salt, pepper, and oregano to a pot. Simmer the soup on low for 10 minutes. 

Garnish and enjoy! Click the link below for the full recipe and other helpful tips.

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