Description
A creamy, flavorful, and dairy-free vegan roasted tomato soup made with roasted Roma tomatoes, onion, and garlic. Perfectly smooth, freezer-friendly, and ideal for cozy meals.
Ingredients
2 pounds Roma tomatoes, halved
½ large yellow onion, cut into chunks
3 garlic cloves, peeled
½ teaspoon dried thyme
2 tablespoons olive oil
¾ cup vegetable stock
2 tablespoons lemon juice
Salt and pepper, to taste
Instructions
1. Preheat oven to 425°F (220°C). Arrange tomatoes, onion, and garlic on a large sheet pan.
2. Drizzle with olive oil, sprinkle thyme, salt, and pepper, and toss to coat.
3. Roast for 35–40 minutes until tomatoes are wrinkled and lightly caramelized.
4. Let cool for 5 minutes, then transfer to a blender.
5. Add vegetable stock and lemon juice. Blend for 1–2 minutes until creamy.
6. Taste and adjust seasoning. Thin with stock if too thick.
7. Serve warm with a drizzle of olive oil or coconut milk.
Notes
Roast the tomatoes until slightly browned for deeper flavor. Blend longer for a smoother texture. Add coconut milk for richness or basil for freshness. Store leftovers up to 5 days or freeze up to 3 months.
- Prep Time: P0DT0H10M
- Cook Time: P0DT0H40M
- Category: Soup
- Method: Roasting & Blending
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 bowl
- Calories: 123
- Sugar: 6.4 g
- Sodium: 135.9 mg
- Fat: 8.7 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 11.4 g
- Fiber: 2.3 g
- Protein: 2.4 g
- Cholesterol: 0 mg
