This soup was really good! And easy! And fast! You’d never know it was vegan, it was so creamy and rich-tasting. I will make this one again, for sure!
Vegan Roasted Tomato Soup
8 roma tomatoes, halved
5 sprigs thyme
2 bay leaves
3 cloves garlic, peeled
3 Tbsp. + 2 Tbsp. extra virgin olive oil
salt and pepper to taste
1/2 of a yellow onion, roughly chopped
3 cups vegetable stock
1 cup coconut milk
2 tsp. tomato paste
pinch of paprika
1/2 tsp. lemon zest
1/2 tsp. dried basil
extra olive oil and fresh basil, for garnish
Preheat oven to 400 degrees.
Spread tomatoes, thyme, bay leaves, and garlic cloves in a single layer on a sheet pan. Drizzle with 3 tablespoons of olive oil and sprinkle with salt and pepper. Roast at 400 degrees for 35-40 minutes or until garlic is roasted and tomatoes have caramelized. Remove thyme and bay leaves and discard them. Set the tomatoes and garlic aside.
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add onion and sauté until translucent, about two minutes. Add roasted tomatoes and garlic to pan and saute one minute to draw any remaining juice out of the tomatoes.
Add vegetable stock to pot and bring to a low boil. Then reduce to a simmer.
With an immersion blender, blend soup until all chunks are out and soup is creamy and smooth. (Don’t have an immersion blender? Carefully transfer soup in small batches to a standard blender and puree, then return to pot.
Return soup to a simmer and add coconut milk, paprika, lemon zest, and basil. Re-season with salt and pepper to taste and bring back to a simmer.
At this point, the soup should have thickened a bit. If it’s still too thin for your taste, cook it on a low boil for an additional fifteen minutes to let some of the excess liquid evaporate. When the soup has reached your desired consistency, ladle it into bowls and garnish with a drizzle of olive oil and a sprig of fresh basil. Serve immediately.