This is a rich, fresh, vegan version of the ultimate comfort food.
What should you make when tomatoes are falling off of the vines, basil is abundant, and you’re craving something comfy and fall like? Make roasted tomato/basil soup! It’s so fresh, so soothing, and so vegan.
This recipe couldn’t be easier to make. The only thing that takes a little patience is waiting for the tomatoes to blister and turn even sweeter while they roast in a hot oven. But, guess what your reward for taking the time to do that instead of opening up a can is? It’s getting to eat the best soup EVER.
Roasting tomatoes is easy. All you need to do is wash them, core them, rub them in olive oil, and roast them. No biggie, right? Once they are all black and deflated, let them cool, then peel off the skin and throw them in a strong blender with the basil and garlic. My Blendtec is the best. It does such a thorough job that I don’t have to strain the tomato seeds out, because they are annihilated during the wickedly powerful blending process. Yesss!!! Click here to see Blendtec Blenders
After you’ve blended everything, just pour the mixture into a soup pan and add a quart of vegetable broth and seasonings. Then bring it to a boil and reduce the heat to simmer for twenty minutes. Soups on!
You can’t get this kind of flavor from a can. The richness and freshness can only be captured from whole foods that you cook at home. There are also so many more nutrients in the soup when you make it from scratch. And, the best part is, you absolutely, 100%, know that it’s truly vegan.
I ate a few spoonfuls while I was tweaking the salt and sugar measurements. Now I have to wait several hours before I can eat an entire bowl for dinner. It’s killing me because it smells and tastes so good. I’m going to serve it with Portobello mushroom quesadillas. Mmmmmm.
Make this soon and come back and tell me what you thought. I love, love, love your comments.