Roasted Tomato & Basil Soup
Serves 415 mins prep45 mins cook
A creamy and flavorful roasted tomato and basil soup made with fresh Roma tomatoes, garlic, and a touch of almond milk. This cozy recipe is perfect for chillier weather and pairs wonderfully with grilled cheese or sourdough toast.
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What you need
Instructions
1: Preheat oven to 400°F. 2: Slice tomatoes lengthwise and peel garlic, toss in olive oil, and season with salt and pepper. 3: Bake tomatoes and garlic for 45 minutes. 4: Meanwhile, slice onion and slow cook with oil and vegan butter for 10-15 minutes, stirring often. 5: Add roasted tomatoes, garlic, basil, and onion into a blender or food processor and blend until smooth. 6: Return blended mixture to pot and add broth and almond milk, simmer for 10 minutes. 7: Season to taste and serve with grilled cheese or sourdough toast.View original recipe