Creamy Vegan Roasted Tomato Soup

Fall is finally starting to take hold and the tomato vines are starting to wind down. I picked a basket full of ripe tomatoes and decided a pot of creamy roasted tomato soup would make a perfect meal. And it certainly did. Served with a grilled cheese sandwich on the side, what could be more comfort?soupHere’s how you do it:

The first step is roasting tomatoes. Remove the stems, rinse and dry them.

Lay the tomatoes on a parchment lined baking sheet. Cut the top tips off of a head of garlic.  You want to make sure the cloves exposed.

Place half the basil and parsley down with the tomatoes and garlic, and drizzle the whole thing with olive oil. Sprinkle with a generous pinch of kosher salt.

Preheat the oven to 325° and roast for about 30 minutes. The tomato skins will start getting crackly and cracking across the meat of fruit.

tomato

Set aside an allowed to cool. The garlic may take a little longer. It needs to be soft enough to squeeze.

tomatoWhen everything is cool enough to work with, place about 1/3 of the tomatoes in a separate bowl and set aside.

Squeeze the head of garlic to push the roasted cloves out.

Put the remaining fresh herbs, roasted tomatoes, roasted garlic cloves, lemon juice and the broth to the food processor or blender. Blend until smooth.

soup

Pour into a medium saucepan and turn it on low to start simmering.

While its simmering,  gently squeeze the tomatoes that have been set aside, pulling out the skins as the tomatoes start to get crushed. Pour these into the pan with the purée.

tomato

Mix the cornstarch with the oat milk, blending well.

Slowly stir the cornstarch and milk into the tomato mixture, stirring constantly.

soup

Simmer on medium until the soup starts to thicken. Add salt and pepper to taste.

When it is thickened up just a little bit and it’s hot, it’s time to serve.

Serve it with croutons on the top and some fresh chopped herbs. And of course the grilled cheese sandwich on the side!

tomato

© Copyright 2022 The Lazy Gastronome

5 from 13 votes
Creamy Vegan Roasted Tomato Soup

A delicious fresh from the garden soup.

Course: first course, Side Dish, Soup
Cuisine: farm to table, vegan
Keyword: basil, garlic, oat milk, tomato, vegan
Servings: 4 bowls
Author: HelenFern
Ingredients
  • 3-4 pounds fresh, ripe tomatoes
  • 1 medium head of garlic
  • 6-8 large sprigs basil
  • 8-10 large sprigs parsley
  • 2-3 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 cup fresh lemon juice
  • 2 cups vegetable broth
  • 1/4 cup cornstarch
  • 1-1/2 cup extra creamy, unsweetened oat milk
  • croutons and chopped herbs for garnish
Instructions
  1. The first step is roasting tomatoes. Remove the stems, rinse and dry them.

  2. Lay the tomatoes on a parchment lined baking sheet. Cut the top tips off of a head of garlic.  You want to make sure the cloves exposed.

  3. Place half the basil and parsley down with the tomatoes and garlic, and drizzle the whole thing with olive oil. Sprinkle with a generous pinch of kosher salt.

  4. Preheat the oven to 325° and roast for about 30 minutes. The tomato skins will start getting crackly and cracking across the meat of fruit. Set aside an allowed to cool. The garlic may take a little longer. It needs to be soft enough to squeeze.

  5. When everything is cool enough to work with, place about 1/3 of the tomatoes in a separate bowl and set aside.

  6. Squeeze the head of garlic to push the roasted cloves out.

  7. Put the fresh herbs, roasted tomatoes, roasted garlic, and the broth to the food processor or blender. Blend until smooth.

  8. Pour it into a medium saucepan and turn it on low to start simmering.

  9. While its gently simmering,  gently squeeze the tomatoes that have been set aside, pulling out the skins as the tomatoes start to get crushed. Pour these into the pan with the purée.

  10. Mix the cornstarch with the oat milk, blending well.

  11. Slowly stir the cornstarch and milk into the tomato mixture, stirring constantly. Simmer on medium until the soup starts to thicken. Add salt and pepper to taste,

  12. When it is thickened up just a little bit and it’s hot, it’s time to serve.

  13. Serve it with croutons on the top and some fresh chopped herbs. And of course the grilled cheese sandwich on the side!

Recipe Notes

 

 

© Copyright 2022 The Lazy Gastronome

tomato

This entry was posted in Side Dish, Soup and tagged , , , , . Bookmark the permalink.

28 Responses to Creamy Vegan Roasted Tomato Soup

  1. Jill says:

    5 stars
    So creamy and delicious!

  2. Sue says:

    5 stars
    Delicious comfort in every bowl!

  3. Lilly says:

    5 stars
    I love the creaminess the oat milk adds! Great recipe

  4. Jamie says:

    5 stars
    Such a delicious soup for fall!

  5. Amy Liu Dong says:

    5 stars
    I love how easy and delicious, and creamy this soup is.
    I will make this again at home. Yum!

  6. Agnieszka says:

    5 stars
    Delicious soup! I’ll be making it again.

  7. Looks yummy! Thanks so much for linking up at the Unlimited Link Party 86. Shared.

  8. BERNADETTE says:

    Interesting that you used oat milk. I will try that.

    • HelenFern says:

      I love oat milk. My favorite is Planet Oat extra creamy, unsweetened. Perfect for everything – including lattes! Thanks for stopping by.

  9. Mae says:

    5 stars
    Love this soup.

  10. Liz says:

    5 stars
    Super creamy and delicious!! My family loved your recipe.

  11. AL says:

    5 stars
    Such a great comfort soup! Perfect for chilly days

  12. Evi says:

    5 stars
    Love all the flavors in this tomato soup!

  13. Audrey says:

    5 stars
    Perfect for fall and very creamy

  14. Bernice says:

    5 stars
    This was the perfect recipe to use up all of my garden tomatoes. It was tasty and easy to make.

  15. Addison says:

    5 stars
    So creamy and delicious!

  16. CONGRATS Helen! Your post is FEATURED at the Unlimited Link Party 87!

  17. Pingback: Potato, Leek & Cheddar Soup - The Lazy GastronomeThe Lazy Gastronome

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.