Vegan Roasted Tomato Soup Recipe With Basil And Coconut Milk

Cook Time 1 hr 10 mins Cooling 10 mins Total Time 1 hr 35 mins Course: Main Cuisine: American, Italian Keyword: roasted tomato soup Servings: 4 Calories: 112kcal 1. Toss tomato halves and carrots with some awesome extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil) and season with Kosher salt and pepper. (Doing this in a large mixing bowl helps ensure that all the tomatoes and carrots get coated well with the olive oil.)

Prep Time: 5 minutes Cook Time: 50 minutes Total Time: 55 minutes Spread the tomatoes, onion, and bell pepper on a baking sheet, sprinkle with Italian seasoning, salt, and pepper, then drizzle with olive oil and toss. Place the tomatoes cut-side up. Add the foil-wrapped garlic to the baking sheet, drizzle with olive oil, then seal the foil. Roast until the edges of the bell pepper and onions have browned.

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Ready super fast. Sweet, salty, tangy, creamy soup that is everything. The best side for all your vegan grilled cheese sandwiches. Goes so well with my Vegan French Onion Grilled Cheese! Vegan Roasted Tomato Soup Print Recipe This creamy roasted tomato soup is simple, but totally delicious. Course Main Course, Side Dish, Soup Prep Time 5 mins

5 from 33 reviews The best part of this roasted fresh tomato soup (other than the taste), is the smell that will fill your home when making it. Vegan & naturally gluten-free! Author: Angela @ Vegangela.com Prep Time: 15 mins Cook Time: 65 mins Total Time: 1 hour 20 mins Yield: 4-6 1 x Category: Soup, Main, Starter Cuisine: Italian, Vegan

Easy 1-Pot Tomato Soup (Vegan) An easy, creamy, balanced, and comforting tomato soup that's nourishing, plant-based, and full of flavor.

Once the onions have caramelized, reduce heat to low and stir in the garlic. Cook for 2 more minutes or until garlic is fragrant. Add in tomatoes to the pot and use a spoon to break up the tomatoes as best as you can, then add in coconut milk, italian seasoning, salt and a lot of pepper. Simmer for 5 more minutes.

To get started, preheat your oven to 400 F. Halve the tomatoes lengthwise, and put them in a 9x13-inch casserole pan (or any other roasting dish that can accommodate them all comfortably). Drizzle.

Ingredients You'll Need + Substitute Ideas (full amounts and instructions in the recipe card below) Tomatoes - You can use Roma, cherry, vine-ripened, heirloom, or whatever is available. Just make sure to select the plump ripe ones for this recipe!

Wash and roughly chop the tomatoes, removing the green stalk and hard bit at the top and place into an oven dish. Peel and squash one clove of garlic with the back of the knife, and add it to the pan. Roughly chop 1 onion and add to the oven dish. Sprinkle with salt and mix the tomato, onion and garlic in the pan.

💭 Expert Tips 🍲 More Soup Recipes! 📋 Recipe Card 🎥 Watch How to Make It 👩‍🍳 Why This Recipe Works Creamy soup with no butter or cream The best vegan tomato soup! Easy meal that's packed with flavor Made with wholesome, plant-based ingredients Comforting with a rich taste Only 8 ingredients, including salt and pepper! 🥘 Ingredients

Add Wet Ingredients: Add the canned diced tomatoes and vegetable broth to the sauteed onions, and mix to combine. Cook: Bring to a boil, then reduce the heat to a gentle simmer and cover with a lid. Cook, covered, for 30 minutes, stirring occasionally to prevent this canned tomato soup from burning.

Add vegetable broth, fresh basil, optional oregano, and cashew cream (or cream substitute of choice). Bring to a boil over medium-high heat, then reduce heat to low. Use an immersion blender to purée the soup to your preference. (For a perfectly smooth soup, a traditional blender will work best.)

As the tomatoes are roasting, start your soup base. Warm the remaining oil in a large pot, then sauté your onions, celery and carrots with a pinch of salt until softened. Stir in the garlic and continue to sauté until fragrant, about 1 minute. Add in the oregano, thyme, and white beans, stirring well to combine.

Instructions. Pre-heat oven to 350 degrees and line a baking sheet with foil. Sprinkle SUNSET® tomatoes in an even layer on a baking sheet and toss with olive oil plus salt and pepper to taste. Roast until tomatoes start to soften and burst, about 20 minutes.

Puree the soup: In a blender, add the tomatoes, bread, olive oil, garlic, vinegar, salt, and pepper. Blend on high speed until very smooth, 1 to 2 minutes. The soup should be thick and creamy, similar to the consistency of yogurt. Depending on how juicy the tomatoes are, add up to ⅓ cup of cold water to thin the soup.

It's simple! The ingredient list is short and sweet for this homemade creamy tomato soup. And so is the prep time. Canned fire-roasted tomatoes make this soup a breeze to throw together at the last minute!

Ingredient Notes Whole peeled tomatoes - we used canned whole peeled tomatoes. Fresh ripe tomatoes - we also used fresh ripe tomatoes so that we have both canned and fresh tomatoes in this recipe for the best flavor. Coconut milk - should be canned, full fat and unsweetened. You could also use our vegan heavy cream substitute (made from cashews).

10 mins Cook Time: 45 mins Total Time: 55 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 tablespoons extra-virgin olive oil 1 onion, chopped 4 cloves garlic, minced 4 tomatoes, chopped 3 ½ cups cherry tomatoes, halved ¾ cup vegetable broth 2 bay leaves 2 sprigs fresh basil, divided Directions Heat oil in a pot over low heat.

Preheat oven to 375°F. Place tomatoes and garlic on a baking sheet and drizzle with olive oil. Roast for 25 minutes. In a large pot, sauté onion until translucent. Add roasted tomatoes, garlic, cashews, smoked paprika, and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes. Use an immersion blender to blend the soup until smooth.

Start by roasting the tomatoes. Place the tomatoes on a large baking tray with the garlic cloves, a good glug of olive oil and salt and pepper. Pop in the oven for 25-30 minutes until the tomatoes are bursting and blistered. Place in a pot along with the vegetable stock on a low heat. Add fresh basil and a good amount of crushed black pepper.

Preparation. Step 1. In a medium bowl, combine olive oil, soy sauce, vinegar, sesame oil, garlic and sugar; whisk to combine. Step 2. Arrange the tomatoes on a serving platter and season with salt and pepper. Drizzle with half of the dressing and top with basil.

View Recipe. Caitlin Bensel. In this jalapeño popper casserole, tender, juicy bites of chicken are slathered in a creamy, slightly spicy sauce with a crunchy topping of panko breadcrumbs and crispy bacon. Enjoy this casserole over rice for dinner or serve it with chips as a game-day appetizer. 10 of 25.

Allow to cool slightly, then roughly chop into bite-sized pieces. While the bacon is cooking, cook the egg noodles according to the package instructions. Either in a separate pot or the same skillet you cooked the bacon in, prepare the tomato soup according to package instructions. Add the chopped bacon. Serve the bacon-tomato soup over the egg.

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