Vegan Roasted Tomato Soup Recipe

Preheat oven to 425 °F, set to convection if available. 

Using a strainer, wash your tomatoes & remove any stems. 

Using a cutting board, cut the Roma tomatoes in half. 

Using a medium-sized bowl, add all ingredients reserving 3 fresh Basil leaves for garnishing at the end. Toss everything together to coat evenly 

In a medium-sized nonstick roasting pan, add the tossed ingredients & roast in the oven for 10-15 minutes, stirring every 5 minutes to avoid burning. You want the tomatoes, onions & garlic to become nicely roasted & golden brown to achieve that rich flavor. 

Once roasted, remove the pan from the oven & allow it to cool for 5 minutes. 

Remove & reserve 8 of the cherry tomatoes for soup garnish & some added texture to the soup. 

Using a high-powered blender, add remaining ingredients to the blender, ensuring to scrape out anything stuck to the pan. This is the most flavorful part of roasted tomatoes. Blend at high speed for 1 minute until everything is incorporated.  

Set up a fine-mesh strainer over a medium-sized pot & strain the soup to avoid any remaining tomato seeds or skin. Use a medium-sized ladle or large spoon to squeeze out all the pulp. The end product will be very smooth & velvety, and it's worth the effort. 

Place the pot of tomato soup onto the stovetop to reheat, taste & add additional salt if needed. 

Pour soup into 2 bowls & garnish with the reserved roasted cherry tomatoes & torn basil leaves. Enjoy the soup on its own, pair with vegan grilled cheese or your favorite salad.