Creamy Vegan Roasted Tomato Soup

Yes, you can have a rich, amazingly delicious, to-die-for roasted tomato soup that is vegan & creamy! The tomatoes, red bell peppers, onions and garlic are roasted to provide a deep, smoky flavor that is irresistible!

You can watch full recipe video for this recipe below

IMPORTANT TIPS

Fresh tomatoes are star of this show. Use anything ripe and flavorful: roma tomatoes, cocktail tomatoes or heirloom tomatoes etc. You can even add in some cherry tomatoes.
I have use dry herbs like parsley, thyme and oregano but you can add any choice of fresh or dry herbs.
Be careful when blending soup as it is very hot.
If you do not have immersion blender you can blend this soup using regular blender. Make sure you do not fill your blender past the maximum fill line.
I have used 3 cups vegetable broth in this recipe but you can adjust the amount based on consistency of soup you like.
For garnish I have use coconut cream and croutons. But you can garnish with your choice of toppings- roasted chickpeas, pepitas, crushed black pepper, sesame seeds, red chili flakes, pistachios, fresh basil etc.

INGREDIENTS

3 lbs. ripe tomatoes
1 medium red onion
1 red bell pepper
1 garlic bulb
Salt as per taste
1/2 tsp crushed black pepper
1/2 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp oregano
2 tbsp olive oil
1/2 cup coconut cream
3 cups vegetable broth

Garnish

Coconut Cream
Croutons

INSTRUCTIONS

Chopped all the vegetables- tomatoes (cut into wedges), onions (roughly diced) and red bell pepper (roughly diced).

Line a baking tray with parchment paper and add all veggies to the baking tray.

Drizzle 1 tbsp olive oil, some crushed black pepper and salt.

In a small bowl add dry parsley, thyme and oregano. Mix everything.

Sprinkle spice mix on veggies.

Preheat the oven to 400° Fahrenheit. Bake veggies for about 30 to 35 minutes or until tomatoes are charred and tender.

Heat the oil in large pot on medium high heat. Add roasted veggies (except garlic).

Cook veggies for about 5 to 6 minutes and then add vegetable broth and roasted garlic.

Cover and let soup cook for 15 to 18 minutes.

Blend soup using immersion blender until smooth OR use a ladle and carefully transfer the soup to high power blender and blend for 1 minute or until creamy. You can make soup more thinner by adding water or broth.