There are few soups more comforting than tomato soup and I am so pleased with the vegan version of it that I couldn't wait to share it! Since you roast the tomatoes, it really doesn't matter if you don't have tomatoes fresh from the garden (although you and I both know that garden fresh is ALWAYS the way to go, when possible!) - in fact, you can use canned whole tomatoes in a pinch.
Shopping / Ingredient List:
5-6 medium to large tomatoes (or 2 large cans of whole tomatoes)
8 cloves of peeled garlic
1/2 white or yellow onion
Sea salt
Crushed red pepper
A few sprigs of fresh basil
Olive oil
Recipe for Oven Roasted Tomato Soup:
Slice Tomatoes into 1/2 inch slices (or completely drain canned tomatoes, then slice in half) and lay them out on a baking sheet with a lip to keep the juices in - you'll be using those!
Drizzle 2-3 Tablespoons Olive Oil over tomatoes.
Sprinkle coarse sea salt lightly over tomatoes.
Sprinkle a couple of shakes - not too much - of crushed red pepper over tomatoes.
Place in 400 degree oven for 20 minutes.
Chop 1/2 onion and saute with a couple teaspoons of olive oil until it starts to caramelize. Set aside.
When timer goes off for the tomatoes, throw in the 8 cloves of garlic and leave it in the 400 degree oven for another 15-18 minutes until the garlic is golden.
Remove tomatoes from oven and pour them - juices, skins, and all - into a pan with the sauteed onions. (I used a deep frying pan.) Add a couple of sprigs of basil - stems too - to the mix. Slowly bring to a simmer, then let it go for another 20 minutes to mix all of the flavors together.
Remove pan from heat and let it set for about 10 minutes to cool just a bit. Mixing everything together in a food processor is simple, just let it run until the mix is relatively smooth. (Allow steam to vent while doing this!) If you're going to use a regular blender, use caution! Do small batches and remove the centerpiece of the lid in order to let steam escape.
Add salt and pepper if needed. Top with some fresh basil and serve with some yummy homemade bread.
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| The finished product - delicious, rich, roasted tomato soup. |
Shopping / Ingredient List:
5-6 medium to large tomatoes (or 2 large cans of whole tomatoes)
8 cloves of peeled garlic
1/2 white or yellow onion
Sea salt
Crushed red pepper
A few sprigs of fresh basil
Olive oil
Recipe for Oven Roasted Tomato Soup:
Slice Tomatoes into 1/2 inch slices (or completely drain canned tomatoes, then slice in half) and lay them out on a baking sheet with a lip to keep the juices in - you'll be using those!
 |
| Slice tomatoes thick and place on baking sheet. |
Drizzle 2-3 Tablespoons Olive Oil over tomatoes.
Sprinkle coarse sea salt lightly over tomatoes.
Sprinkle a couple of shakes - not too much - of crushed red pepper over tomatoes.
Place in 400 degree oven for 20 minutes.
Chop 1/2 onion and saute with a couple teaspoons of olive oil until it starts to caramelize. Set aside.
When timer goes off for the tomatoes, throw in the 8 cloves of garlic and leave it in the 400 degree oven for another 15-18 minutes until the garlic is golden.
 |
| Simmer mix for 20 minutes. |
Remove pan from heat and let it set for about 10 minutes to cool just a bit. Mixing everything together in a food processor is simple, just let it run until the mix is relatively smooth. (Allow steam to vent while doing this!) If you're going to use a regular blender, use caution! Do small batches and remove the centerpiece of the lid in order to let steam escape.
Add salt and pepper if needed. Top with some fresh basil and serve with some yummy homemade bread.
Delicious!
ReplyDeleteThanks Deb! :-)
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