Roasted Tomato Soup

A roasted tomato soup recipe that's creamy, rich, and loaded with fresh tomatoes. Serve alongside buttery, grilled "cheese" for a comforting meal. Vegan, Gluten-Free.

Course Main

Cuisine American

Diet Vegan

Method Oven

Prep Time 15

Cook Time 55

Total Time 1 10

Servings people

Calories 104kcal

Author Caitlin Shoemaker

Ingredients

1 head garlic
3 pounds tomatoes, cut in half
1/2 yellow onion quartered
1/2 red bell pepper roughly chopped
2 teaspoons Italian seasoning
1 teaspoon salt
black pepper to taste
2-3 tablespoons olive oil for drizzling
1-2 cups low-sodium vegetable broth
1/2 cup full-fat oat milk*
Fresh basil to serve

US Customary - Metric

Instructions

Prep: Preheat the oven to 450F and set a large baking sheet off to the side. Cut the top ~1/2″ off of the head of garlic to expose all of the cloves. Wrap the head in tin foil, drizzle with oil, and seal well.
Season the Vegetables: Add the tomatoes, onion, and bell pepper to the baking sheet. Sprinkle the Italian seasoning, salt, and black pepper over the vegetables, then drizzle generously with olive oil. Use clean hands or tongs to toss until everything is evenly coated – I like to place all of the tomatoes cut-side up to prevent them from sticking to the tray. Add the foil-wrapped garlic to an open spot on the baking tray.
Roast: Roast on the top rack of the oven for 50 to 60 minutes, until the onions and bell pepper have browned edges. Remove the garlic from the baking sheet and carefully unwrap to let it cool.
Blend: Use tongs to carefully transfer the roasted tomato mixture into a blender with a venting lid. Squeeze the garlic over the blender (the softened cloves should come right out, leaving the outer skin behind). Add in 1 cup (235 ml) of vegetable broth, then blend on high for 45-60 seconds. Continue to add more broth in 1/2 cup (120 ml) increments if the soup is too thick.
Warm: Transfer the soup to a large pot over medium heat, then add in the oat milk and stir to combine. Season with additional salt and pepper to taste, if necessary.
Serve: Divide the soup into serving bowls, then top with fresh basil and a drizzle of olive oil (or as desired). Serve warm; leftovers will keep in the refrigerator for up to 5 days, or can be frozen in a freezer-safe container for up to 2 months.

Notes

Tomatoes: San Marzano or Roma tomatoes are best for soups, but you really use any variety of tomato in this recipe – just make sure you have 3 pounds of it.
Canned Tomatoes: You can also make this recipe using the same amount of canned San Marzano tomatoes – omit them from step 2 and roast the other vegetables for 45 minutes. Blend the tomatoes with the other ingredients in step 4, then simmer the soup for ~10 minutes or so before serving so all of the flavors can combine.

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