Creamy Vegan Tomato Soup
Experience the ultimate comfort of this velvety, dairy-free tomato soup. By roasting vine-ripened tomatoes and garlic, we unlock a deep, caramelized sweetness that forms a sophisticated, restaurant-quality base. Enhanced with fresh basil and plant-based milk for a luxurious mouthfeel, this soup is a nourishing, heart-healthy meal perfect for cozy nights or healthy weekly meal prep. It is a simple yet refined dish that proves you do not need animal products to achieve incredible richness.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Modern Fusion
- Diet: Vegan
Ingredients
2 tbsp extra virgin olive oil
7-8 large vine-ripened tomatoes, quartered
7 garlic cloves, peeled
1 medium onion, chopped
1/2 cup canned coconut milk or unsweetened almond milk
1/4 cup fresh basil leaves
盐 and black pepper to taste
2 cups vegetable broth
Instructions
Preheat your oven to 400°F (200°C).
Place tomatoes, garlic, onion, and olive oil on a large rimmed baking sheet; toss to coat.
Roast for 35-40 minutes until vegetables are soft and slightly caramelized.
Transfer the roasted vegetables and juices into a high-speed blender.
Add the vegetable broth and fresh basil.
Blend until completely smooth and velvety.
Pour the soup into a pot and stir in the non-dairy milk over low heat.
Season with salt and pepper to taste and serve warm.
Notes
Store in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup for up to 3 months. For a smokier flavor, add a pinch of smoked paprika before blending.
Find it online: https://cookingwithramsay.com/creamy-vegan-tomato-soup/