Yields6 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
Ingredients
Roasted Vegetables
2 lbs organic Roma tomatoes (cut in half and seeded)
7 cloves garlic (peeled)
2 medium yellow onion (cut into thick slices)
3 tbsp vegetable broth (preferably homemade, no salt added)
¼ tsp salt (optional)
¼ tsp ground black pepper (optional)
Soup
28 oz organic San Marzano tomatoes (BPA-free can, no salt added)
1 cup vegetable broth (preferably homemade, no salt added)
½ cup plant-based milk (plain, unsweetened)
½ cup basil (fresh)
2 tsp oregano (dried)
½ tsp salt (optional)
½ tsp ground black pepper (optional)
½ tsp red pepper flakes (optional)
Directions
1Preheat the oven to 400 degrees F.
2In a large bowl, mix Roma tomatoes, onion and garlic with 3 Tbsp vegetable broth, salt, and pepper.
3Place tomatoes, garlic, and onion mixture on a large parchment-paper-lined baking sheet and spread out evenly.
5While vegetables are cooking, add canned tomatoes, veggie broth, basil, oregano, and plant-based milk to a food processor.
6Blend for 1–2 minutes or until completely smooth.
7Once smooth, add this mixture to a large soup pot.
8When vegetables are done roasting, add them to the food processor and blend until smooth (about 2–4 minutes).
9Add the roasted veggie mixture to the soup pot, stirring it into the other tomato mixture.
10Bring the soup to a boil then simmer for 10–15 minutes.
11Add red pepper and more salt and pepper to taste, if using.
Chef's Notes
Substitutions
While Roma tomatoes taste delicious in this soup, feel free to experiment with others that are available to you!
Layer it up
Top with cilantro or more basil.
Add nutritional yeast for a cheesy flavor.
Add whole roasted vegetables like broccoli or cauliflower to the blended soup.
Sprinkle with dukkah seasoning.
Ingredients
Roasted Vegetables
2 lbs organic Roma tomatoes (cut in half and seeded)
7 cloves garlic (peeled)
2 medium yellow onion (cut into thick slices)
3 tbsp vegetable broth (preferably homemade, no salt added)
¼ tsp salt (optional)
¼ tsp ground black pepper (optional)
Soup
28 oz organic San Marzano tomatoes (BPA-free can, no salt added)
1 cup vegetable broth (preferably homemade, no salt added)
½ cup plant-based milk (plain, unsweetened)
½ cup basil (fresh)
2 tsp oregano (dried)
½ tsp salt (optional)
½ tsp ground black pepper (optional)
½ tsp red pepper flakes (optional)
Directions
1Preheat the oven to 400 degrees F.
2In a large bowl, mix Roma tomatoes, onion and garlic with 3 Tbsp vegetable broth, salt, and pepper.
3Place tomatoes, garlic, and onion mixture on a large parchment-paper-lined baking sheet and spread out evenly.
5While vegetables are cooking, add canned tomatoes, veggie broth, basil, oregano, and plant-based milk to a food processor.
6Blend for 1–2 minutes or until completely smooth.
7Once smooth, add this mixture to a large soup pot.
8When vegetables are done roasting, add them to the food processor and blend until smooth (about 2–4 minutes).
9Add the roasted veggie mixture to the soup pot, stirring it into the other tomato mixture.
10Bring the soup to a boil then simmer for 10–15 minutes.
11Add red pepper and more salt and pepper to taste, if using.
Roasted Tomato Basil Soup
