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.
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.
