Easy Creamy Roasted Tomato Soup
This easy creamy roasted tomato soup is made with fresh roasted Roma tomatoes and pungent herbs. Incredibly easy, loaded with flavor and naturally plant-based, this will become one of your go-to soups!
Equipment
- 1 Large pot
- 1 Sheet Pan for Roasting
- Cutting Board & knife
Ingredients
- 5 lbs roma tomatoes
- 1/4 cup olive oil + more for brushing the tomatoes
- 2 medium yellow onions
- 6-8 cloves of garlic
- 3/4 cup freshly packed basil leaves
- 1 cup full fat milk oat or coconut work well
- 2 cups veggie broth
- salt and pepper to taste
- 1 tablespoon dried oregano
- 1/2 tbsp dried parsley
Instructions
- Preheat the oven to 400 and line a roasting pan (or 2) with parchment paper or a silicon mat.
- Wash and dry the tomatoes. Slice them in half vertically and place them on the roasting pan.
- Spray or brush with olive oil and a sprinkle of salt and pepper. Roast for 45 minutes.
- While the tomatoes are roasting, chop the onion and mince the garlic into your big pot. Add the 1/4 cup olive oil and sauté about 7-10 minutes until a deep golden yellow and translucent. Then turn off the heat and set the pot aside.
- If you're using the handheld blender, add the tomatoes to the pot with the onions and garlic and all the rest of your ingredients. Blend until you achieve the desired consistency. If you're using a countertop high powered blender, add the tomatoes into the blender ( you will have to blend half at a time) with the onions and garlic. Add one cup of the veggie broth, basil leaves and spices and blend until smooth, at least 2-3 minutes. Pour the contents into the pot and then blend up the second half of the tomatoes with the remaining 1 cup of veggie broth and the cup of milk. Blend until smooth and then pour into the pot. Stir to combine.
- After your tomatoes have been blended, bring the soup to a boil. Then reduce the heat to medium low and simmer for about 10-15 minutes to allow the flavors to incorporate together, stirring occasionally to prevent sticking and burning.
- Turn off the heat and serve!
Notes
To fit all of the sliced tomatoes on one sheet pan, I use a 21" x 15" sheet pan. If you don't have a large sheet pan of that size, you will need two 9x13 sheet pans.
When prepping the tomatoes, you can brush with olive oil or even better, use a spray bottle to lightly coat. The spray bottle is less wasteful, uses less oil and is very quick.
If you are opting for roasted garlic instead of sautéed garlic, roast the tomatoes in the oven for 25 minutes. Then add the garlic to the sheet pan and roast the tomatoes and garlic for another 20 minutes.
Serve as is or you can top with some fresh chopped basil.
Store in an airtight container and refrigerate. The soup will hold for 4-5 days in the refrigerator.
To freeze, use an airtight, freezer safe container. Use within 1 month for the best flavor.