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Vegan Roasted Tomato Basil Soup

Vegan Roasted Tomato Basil Soup

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Ingredients
  

  • 3 lbs. Roma tomatoes These roast up beautifully and have a natural sweetness.
  • 1 yellow onion Adds just the right amount of savory depth.
  • 4-5 cloves garlic Because garlic makes everything better.
  • 2 tbsp olive oil Helps the veggies roast and caramelize.
  • 2 tbsp tomato paste For that concentrated tomato punch.
  • 8-10 basil leaves Fresh basil is the soul of this soup.
  • Salt and black pepper Simple seasonings that let the veggies shine.

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Prep the veggies: Cut the Roma tomatoes in half lengthwise and remove the stems. Peel the onion and cut it into quarters. Peel the garlic cloves.
  • Arrange everything on a baking sheet: Place the tomatoes, onion, and garlic in a single layer. Drizzle olive oil over the top, then season with salt and black pepper.
  • Mix and roast: Toss everything gently so the veggies are coated, then roast for 40 minutes. This is where the magic happens the veggies caramelize and become beautifully sweet and flavorful.
  • Cool slightly: Once roasted, let the veggies sit for about 10 minutes so they’re easier to handle.
  • Blend: Transfer the roasted veggies and all their lovely juices into a blender. Add the tomato paste. Blend until smooth and creamy.
  • Add basil: Stack your fresh basil leaves, roll them up, and slice into thin strips (a technique called chiffonade it sounds fancy, but it’s super easy!).
  • Serve: Ladle the soup into bowls and top with those fragrant basil strips. That’s it simple, comforting, and ready to enjoy.