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Vegan Cream of Roasted Tomato Soup

January 13, 2011 By Jennifer 4 Comments

tomatosoup
Tomatoes are full of all kinds of health benefits. They contain lycopene which is a vital antioxidant that helps fight against cancer and they are loaded with vitamin A and C. Tomatoes are highly versatile and can be used in so many recipes. One of my favorites is cream of tomato soup. I absolutely looooooooooooooove cream of tomato soup! Let’s face it though, it is not healthy or low fat after all the cream is added to the soup, but boy is it delicious! So, with a lot of thought and years of eating this stuff, I was able to come up with my own super nutrient-rich version. My sister-in-law, who is also a wonderful chef, always roasts her tomatoes in the oven like this for sauces, so she definitely inspired this soup. Try it and let me know what you think!

Vegan Cream of Roasted Tomato Soup

4 to 6 servings

Ingredients:

2 1/2 pounds fresh tomatoes (mix ’em up, use what you like or whatever looks good!)
4-6 cloves garlic, peeled and sliced
1 large vidalia onion, sliced
4 cups low or no sodium vegetable stock (homemade or store bought)
3 tablespoons Dr. Fuhrman’s VegiZest or other no-salt seasoning.
2 bay leaves
1/2 cup chopped fresh basil leaves
1/4 cup raw cashew nuts
freshly ground black pepper

Directions:

Preheat oven to 450 degrees F.

Slice the tomatoes into halves. Stuff the tomatoes with the garlic. Line two trays with parchment paper or use non-stick trays. Spread the tomatoes and onions onto the baking trays. Roast for 30 minutes.

Remove roasted tomatoes and onions from the oven and transfer to a large stock pot. Reserve a couple tomatoes for garnish. Add the vegetable stock and bay leaves. Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by a third.

Remove bay leaves. Add the soup to a high powered blender or cuisinart with cashew nuts to puree the soup until smooth. Return soup to low heat and season to taste with freshly ground black pepper. Garnish in bowl with some chopped roasted tomatoes and fresh chopped basil.

This soup is a great base and it freezes well too. I use it for stuffed peppers and I often throw fresh spinach, kale and/or other vegetables into it for a heartier version.
Enjoy! YUM!

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Filed Under: Appetizers, Soups and Stews Tagged With: cream of tomato soup, soup, tomato soup

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Comments

  1. Kristina says

    January 14, 2011 at 6:13 pm

    This sounds really good! Keep up the good work lady! 🙂

    Reply
  2. Mat says

    February 1, 2011 at 5:52 pm

    Tested andTasted: DELICIOUS!! Was a bit liberal with the cooking time but it worked out really well

    Reply
  3. Linda and Jim says

    March 18, 2011 at 5:36 pm

    I cook so I assume the VegiZest is added the same time as the bay leaves. can't wait to try this

    Reply
  4. VegWhoHatesTofu says

    March 18, 2011 at 7:22 pm

    Found your blog through Made Just Right. I can't wait to try this recipe! Sounds delicious! 🙂

    Reply

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Hi, I'm Jennifer, Welcome to Pure Thyme! This is my recipe blog where I share my love for food that is healthy, simple and delicious. Here is where you will find inspiration to have fun, live well, and find balance in your life!

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