Vegan Roasted Tomato Soup

Garlic, onions, and tomatoes are roasted to perfection and blended  into a creamy bowl of deliciousness. 


Cut the tomatoes and onions into chunks. Place them on a baking sheet with the cut side up.

Place the grape tomatoes on the sheet pan. Drizzle olive oil and a little salt and pepper over the veggies.

Slice ⅓ off the end of a garlic bulb. Drizzle it with olive oil. Loosely wrap it in foil Place it on the sheet.

Roast the veggies for 40-45 minutes in the center of the oven until they're browned. 

Let them cool for 10 minutes.

Add all of the veggies to a blender. Squeeze the roasted garlic out of the bulb and into the blender.

Add the puréed mixture, broth, soy milk, sugar, and seasoning to a pot. Simmer the soup on low for 10 minutes. 

Garnish your roasted tomato soup and enjoy!

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