Easy Oven Roasted Tomato Soup
Spring showers bring may flowers. Also spring showers make great rainy days to cuddle up with a movie and a hot bowl of soup. I love soups because they can be very complex or super simple to make. This oven roasted tomato soup is definitely on the easy and simple side. All you have to do is prep your veggies, pop them into the oven, go take 30 minute to pick a Netflix movie like I usually do, and then go back blend it up and enjoy it!
I love this recipe because it’s dairy free, gluten free, and oil free if you decide to opt out of the olive oil. Made with clean, fresh ingredients that are all budget friendly and perfect for this time of year. I stopped by my local farmers market and snagged some bruised tomatoes, which go great for a recipe like this.
This recipe makes a great meal prep for the week for it lasts about 5-7 days in the fridge and reheats beautifully. I highly recommend to add a grilled cheese or quesadilla along with this tomato soup for dunking purposes. They are a match made in heaven. Enjoy!
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Makes 3-4 servings of soup
The Goods:
6 medium tomatoes, quartered
1 onion, diced
2 stalks celery, sliced
2 large carrots, sliced
1 zucchini, chopped
1 bulb garlic, top sliced off
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp dried herbs or fresh rosemary
1 cup unsweetened plant milk
1 cup veggie broth
1 cup chopped basil
Garnish with hemp seeds, nutritional yeast, and red pepper flakes
The Method:
Preheat oven to 400. Place your prepped tomatoes, onion, garlic, celery, carrots, and zucchini onto a large baking sheet pan. Drizzle everything in olive oil, salt, pepper, dried herbs and toss everything together.
Evenly spread veggies on baking sheet pan and bake at 400 for 35-45 minutes or until everything starts to char slightly.
Once done, remove and with a spatula pour cooked veggies except the garlic bulb into a large high powered blender. Carefully without burning yourself, squeeze the garlic out of the garlic bulb into the blender with plant milk, veggie broth and blend until smooth or just slightly chunky.
Lastly, add chopped basil and pulse on high about 5-10 times to get basil fully mixed with soup. Taste for salt.
Grab your serving bowls and pour our your desired amount into each. Garnish with drizzle of olive oil, sprinkle of hemp seeds, nutritional yeast, and a few shakes of spicy red pepper flakes. Enjoy immediately, while still warm.
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