Vegan Creamy Tomato Soup
This plant based soup is made using the freshest tomatoes, and seasoned with savory roasted garlic and onions, and the most flavorful herbs.
Equipment
- Large pot
- Immersion blender or high speed blender
Ingredients
- 2 pounds Roma tomatoes
- 6 garlic cloves or half a head of garlic
- 1 sweet onion
- 2 tbsp olive oil
- 2 cups vegetable broth
- ½ cup coconut milk full fat
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon oregano
- ¼ tsp rosemary
Instructions
- Preheat the oven to 400° Fahrenheit. Wash and slice the tomatoes, onion, and garlic. Toss the garlic, onion, and tomatoes in olive oil and season with salt and pepper. Roast in the oven for 40 minutes, tossing half way.
- Remove from the oven after roasting and transfer the vegetables to a large pot. Add the rosemary and oregano and sauté for several minutes.
- Add the broth and bring it to a boil. Once it has reached a boil, turn down to a simmer, cover, and let it continue to cook for another 30 minutes.
- Remove from heat, add the coconut milk, and let it cool slightly before using an immersion blender to fully blend the soup. See notes below if you do not have an immersion blender.
- Reheat if necessary, garnish as desired, and enjoy!
Notes
If you don't have an immersion blender, let the soup cool completely before transferring it to a traditional blender. Vent the lid slightly, and blend until you've reached a smooth and creamy consistency. Reheat before serving.
Nutrition
Calories: 208kcal
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