Roasted Tomato Soup
Ingredients
2 pounds ripe tomatoes, halved
1 onion, peeled and quartered
4 cloves garlic, peeled
2 tbsp. olive oil
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
Salt and black pepper to taste
4 cups vegetable broth
1 can (14 oz) crushed tomatoes
1 tbsp. tomato paste
1 tsp. sugar (optional)
fresh basil leaves for garnish (optional)
coconut milk (optional, for serving)
Directions
Preheat your oven to 400°F (200°C).
On a baking sheet, arrange the halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle with olive oil and sprinkle with dried basil, oregano, thyme, salt, and black pepper. Toss the vegetables to coat them evenly.
Roast in the preheated oven for about 30-40 minutes or until the tomatoes are caramelized and the vegetables are tender.
Transfer the roasted tomatoes, onion, and garlic to a blender. Blend until smooth, adding a little vegetable broth if needed to facilitate blending.
In a large pot, combine the blended roasted vegetables with the remaining vegetable broth, crushed tomatoes, and tomato paste. Bring the mixture to a simmer over medium heat. Add sugar if desired, to balance the acidity. Allow the soup to simmer for 15-20 minutes.
Ladle the Vegan Roasted Tomato Soup into bowls. Optionally, swirl in dairy-free cream or coconut milk for added richness. Garnish with fresh basil leaves if desired.
https://freerecipenetwork.com/roasted-tomato-soup/