Description
This Creamy Vegan Tomato Soup is a comforting, rich, and flavorful dish made from roasted roma tomatoes and aromatic herbs. Perfect for a cozy meal, this soup blends the sweetness of roasted tomatoes with fresh basil, oregano, and thyme, enhanced by sundried tomatoes and a touch of red miso for depth. It’s dairy-free, vegan, and beautifully creamy thanks to nondairy creamer, making it a healthy and delicious option for any season.
Ingredients
Vegetables
- 4 lbs. roma tomatoes, cut in half lengthwise
- 1 medium yellow onion, sliced thinly
- 3-4 large garlic cloves, unpeeled
Herbs & Seasonings
- 2 tbsp fresh basil, chopped and divided
- 2 tbsp fresh oregano, chopped and divided
- 2 tbsp fresh thyme, chopped and divided
- Salt and pepper to taste
- 2 tsp brown sugar or coconut sugar
Other Ingredients
- 1 tbsp olive oil
- 3/4 cup nondairy creamer
- 3/4 to 1 cup water or low sodium vegetable broth
- 1/4 cup of chopped, oil-packed sun-dried tomatoes
- 2 tbsp red wine vinegar
- 2 tbsp red miso
- 1 1/2 tbsp tomato paste
Instructions
- Preheat Oven: Preheat your oven to 375˚F (190˚C) to prepare for roasting the vegetables.
- Prepare Tomatoes: Cut the roma tomatoes in half lengthwise and place them seed side up on a large rimmed baking sheet to ensure even roasting.
- Prepare Garlic: Trim the ends off the garlic cloves, keeping the skins on, place them on a small foil piece, brush with olive oil, sprinkle with salt and pepper, and wrap tightly in foil to roast.
- Add Onion: Roughly chop the yellow onion and place it in a corner of the baking sheet. Since everything will be blended later, fine chopping is unnecessary.
- Season and Roast: Brush or drizzle the tomatoes and onions with olive oil, then season with salt, freshly cracked black pepper, and sprinkle half of the chopped basil, oregano, and thyme over the tomatoes. Roast in the oven for 25 minutes, stirring the onions once or twice for even cooking.
- Cool and Peel Garlic: Remove the garlic from the oven, open the foil carefully, let it cool for a few minutes, then squeeze the roasted garlic cloves out of their skins.
- Blend Soup: Transfer the roasted tomatoes, onions, and peeled garlic to a high-speed blender, including all the juices from the roasting pan. Add the nondairy creamer, remaining fresh herbs, sun-dried tomatoes, red wine vinegar, red miso, tomato paste, brown or coconut sugar, and ¾ to 1 cup of water or vegetable broth. Blend until smooth and creamy.
- Simmer: Pour the blended soup into a large pot and simmer gently over medium-low heat for 10-15 minutes, stirring occasionally to develop flavors. Adjust seasoning with salt and pepper to taste before serving.
Notes
- Roasting the tomatoes and garlic develops a deeper, sweeter flavor in the soup.
- The nondairy creamer adds creaminess without dairy, making it vegan-friendly.
- Using fresh herbs instead of dried enhances the bright, fresh flavor of the soup.
- Adjust the water or broth quantity to reach your desired soup consistency.
- Red miso adds an umami depth; if unavailable, substitute with white miso or omit, but the flavor will be milder.
- This soup pairs well with crusty bread or a light salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Vegan
