Monday, January 5, 2015

Creamy Vegan Roasted Tomato Soup

This soup is one of my favourites. So simple, yet so rich in flavour. And sooooo much better than any canned tomato soup out there. 

Slightly adapted from recipe found at Life As A Strawberry


8 roma tomatoes, halved
3 cloves of garlic, peeled
2 bay leaves
2 Tablespoons + 2 Tablespoons extra virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
salt and pepper to taste
1/2 onion, roughly chopped
3 cups vegetable stock
1 can tomato paste
1 cup coconut milk
2 large fresh basil leaves
juice from half a lemon + 1/2 teaspoon zest
pinch of paprika

Preheat oven to 400F. Spread tomatoes, garlic, and bay leaves in a large baking dish in a single layer. Drizzle with 2 Tablespoons of olive oil then season with thyme, oregano, salt and pepper. Roast for 35-40 minutes in heated oven. When garlic has roasted and tomatoes have caramelized, remove from oven, discard bay leaves, and set aside. 
In a large pot, heat the remaining 2 Tablespoons of olive oil over medium-high heat. Add the onion and sauté until translucent. Add the roasted tomatoes, garlic, and tomato paste and sauté 1 minute. 
Add the vegetable broth. Bring to a low boil, then reduce to a simmer.
Remove from heat and carefully transfer the pot contents into a blender. Add coconut milk and basil leaves to the soup in the blender. Puree until very smooth.
Return soup to the pot and bring again to a simmer. Add lemon juice, zest, and paprika. 



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