Roasted Tomato Soup

Rich, cozy, and full of deep roasted flavor

Serves: 4–6 | Time: 45 minutes

You’ll need
• 2 lbs ripe tomatoes, halved
• 1 small yellow onion, sliced
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme or basil
• 2 cups vegetable broth
• ¼ cup unsweetened plant-based milk or cream (optional)

Optional add-ins
• roasted red pepper
• fresh basil
• red pepper flakes
• drizzle of balsamic glaze

Let’s Make It

1. Preheat oven to 425°F.

2. Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and herbs.

3. Roast for 25–30 minutes until caramelized and soft.

4. Transfer everything to a blender. Add vegetable broth and blend until smooth.

5. Pour into a pot and warm over medium heat. Stir in plant-based milk if using.

6. Taste and adjust seasoning as needed.

Serve It With
Grilled sourdough, vegan grilled cheese, or a simple green salad