Roasted Garlic Tomato Soup
This Creamy Roasted Garlic Tomato Soup is flavorful, velvety and unbelievably dairy-free and vegan! It is easy to make and contains an entire head of garlic, so you know it's good.
Servings: 7 Cups
Calories: 139kcal
Cost: $6
Equipment
- 1 High Speed Blender
- 1 Baking Sheet
- 1 Cutting Board
- 1 Chefs Knife
- Measuring Cups and Spoons
Ingredients
- 2 ½ Cups Vegetable Stock
- ¼ Cup Raw Unsalted Cashews
- 2 Pounds Roma Tomatoes, halved and core cut out
- 1 Pound Cherry Tomatoes
- 2 Small Yellow Onions, quartered or one medium onion
- 1 Large Carrot, peeled and chopped in to 1" chunks
- 6 Large Cloves of Garlic Don't peel them!
- 3 tablespoon Extra Virgin Olive Oil
- 3 tablespoon Tomato Paste
- Salt and Pepper
- Fresh Basil to Garnish
Instructions
- Preheat oven to 400* F.
- In a large blender, combine vegetable stock and cashews. Set aside while the vegetables roast. This will allow the cashews time to soften.2 ½ Cups Vegetable Stock, ¼ Cup Raw Unsalted Cashews
- Onto a large baking sheet, add Roma and cherry tomatoes, onion, carrot and garlic cloves. Drizzle with olive oil and a big pinch of salt and pepper. Toss to coat, then arrange the Roma tomatoes so they are cut side up.2 Pounds Roma Tomatoes, halved and core cut out, 1 Pound Cherry Tomatoes, 2 Small Yellow Onions, quartered, 1 Large Carrot, peeled and chopped in to 1" chunks, 6 Large Cloves of Garlic, Salt and Pepper, 3 Tbsp Extra Virgin Olive Oil
- Roast the vegetables in a 400* F oven for 75-85 minutes, stopping every 20 minutes to turn the tray and stir the vegetables. They should be brown and the Roma tomatoes should have lost much of their liquid.
- Scoop the vegetables into the blender with the cashews and vegetable stock. Add tomato paste, then blend on high until the soup is completely smooth. Taste the soup and add additional salt and pepper if needed.3 Tbsp Tomato Paste
- Pour the soup into a large saucepan and heat over medium heat until the soup is hot. Garnish with chopped basil and serve!Fresh Basil to Garnish
Notes
Do not rush the roasting of the tomatoes! If you don't roast them long enough, the soup will be watery and flavorless. The vegetables should be brown and the tomatoes should have lost a lot of their liquid.
Don't peel the garlic before roasting it! This will keep it from getting too brown. And once roasted, the peel will easily come off.
Add more vegetable stock for a thinner soup!
Nutrition
Serving: 1Cup | Calories: 139kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 413mg | Potassium: 621mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3399IU | Vitamin C: 37mg | Calcium: 37mg | Iron: 1mg