Creamy Vegan Tomato Soup
Ingredients
The soup base
-
4
lbs
tomatoes
-
3
units
shallots
-
4-5
cloves
garlic
-
2
teaspoons
fresh thyme leaves
-
1-2
tablespoons
olive oil
-
to taste
sea salt
-
to taste
ground black pepper
The creamy element
-
½
cup
raw cashews
-
1
tablespoon
tomato paste
-
½
cup
basil leaves
-
2-3
cups
vegetable stock
-
1
tablespoon
balsamic vinegar
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the tomatoes by cutting large ones into quarters, medium ones in half, and leaving cherry or grape tomatoes whole. Spread them on the baking sheet with cut sides up.
- Quarter the shallots and nestle them among the tomatoes. Insert garlic cloves into the tomatoes.
- Sprinkle thyme leaves over the tomatoes and drizzle with olive oil. Season with salt and pepper.
- Roast the mixture in the oven for about an hour until the tomatoes shrivel and the shallots soften.
- Let the roasted vegetables cool slightly, then blend them with soaked cashews, tomato paste, basil, and vegetable stock until smooth.
- Transfer the blended soup to a pot, add balsamic vinegar, bring to a boil, and adjust seasoning as needed.
- Serve the soup hot, garnished with extra basil and olive oil.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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