I love tomatoes! Tomato soup is probably my favorite soup and has been since I was a young girl. But I’m a girl who likes a lot of variety in my food. One tomato soup recipe is just not enough! Recently, I have been looking online for vegan and grain-free recipes and found three vegan soup recipes that turned out really well this week. This roasted tomato soup has fresh corn kernels as the substance that thickens the soup and makes it creamy rather than by using dairy. It is a wonderful alternative to the traditional Tomato Basil soups with cream added at the end. I also love the idea of roasting the tomatoes to give them additional flavor.
I found this recipe at Love Food Eat.com where there are loads of wonderful sounding vegan recipes. I changed the recipe a little by roasting a whole bulb of garlic and adding that into the mix. I made a few other minor changes from the original, but overall the soup is intact. This soup is really thick and tasty. I am really grateful for Chinmayie at LoveFoodEat for sharing this recipe of a healthy, low calorie, vegan version of a soup I really love. I think you will enjoy it too.
Vegan Roasted Tomato Soup is a healthy dairy-free alternative to many Tomato Basil Soup recipes with cream added.
Here’s a close up so you can see the texture of this delicious soup.
Here’s what I did.
I started with several pounds of tomatoes. Slice tomatoes. Sprinkle olive oil over top the tomatoes. I used about 3+ tablespoons. Sprinkle with thyme until well-covered. I used about 1 1/2 tsp. thyme. Sprinkle with Kosher salt. I used about a tablespoon. Bake at 350 for about 45 minutes.
Cut the top off a bulb of garlic. Roast in 350 oven about 30 minutes.
After roasting tomatoes transfer them to a blender. Add the roasted garlic. I recommend adding the fresh corn at this time as well. It was hard pureeing it separately since there wasn’t enough liquid or other content to get it to cream easily.
The easiest way to do this is to transfer the roasted tomatoes, corn, garlic to a large saucepan. Using an immersion blender puree all the veggies. I didn’t have an immersion blender at the time I made this recipe. That would sure be a lot easier than transferring the mixture in batches to a blender or food processor.
After pureeing the tomatoes, pour the mixture into a stock pot.
Cut corn off cob. Place corn in blender and puree. (As I noted earlier, I would add this in with the other pureed ingredients). Add pureed corn to roasted tomato mixture.
Add parsley and basil. If you have fresh basil, add 1/2 cup or more, if desired. I used a heaping tablespoonful of dried basil. Simmer ingredients over low to medium heat for about 30 minutes to blend flavors.
Here’s what the soup looks like after simmering for 30 minutes.
Vegan Roasted Tomato Soup is a really thick and delicious soup. It’s made thick and creamy due to the corn added to the recipe.
You can garnish Vegan Roasted Tomato Soup with Texas Toast Caesar Croutons and fresh parsley and basil.
Here’s the recipe.
VEGAN ROASTED TOMATO SOUP
(Recipe adapted from Chinmayie at Love Food Eat.com)
- 16 ripe Roma tomatoes
- 1 whole husked sweet corn
- 1 whole garlic bulb
- 3 tbsp. olive oil
- 1 to ½ tsp. dried thyme
- 1 tbsp. Kosher Salt
- ¼ cup Italian parsley, chopped fine
- 1 heaping tablespoon dried basil
- Cut the tomatoes into half.
- Place them on a baking tray with the cut side up.
- Drizzle with 3-4 tbsp. olive oil, salt and dried thyme.
- Roast the tomatoes until cooked soft and slightly brown on top.
- This will take about 45 minutes.
- Meanwhile, cut the top off a bulb of garlic and roast 30 minutes at 350°.
- Transfer tomatoes to a blender or food processor to puree.
- Add roasted garlic to blender.
- Cut the corn kernels off the cob.
- Add the corn to the blender.
- Blend until smooth.
- Place the pureed tomato mixture in a large stock pot.
- Add parsley and basil.
- Bring the soup to a boil and let it simmer for about 30 minutes to give the seasonings time to permeate the soup.
- Check seasonings and add salt, pepper, parsley, basil, or thyme as desired.
- Add water to bring the soup to desired consistency.
- (I like the soup thick so I did not add any water).
- Place soup in bowls and garnish with fresh parsley, thyme, or basil.
- Serve with croutons or crackers.
This is a great soup to eat on cool fall nights when you want something hot but healthy to eat.
Vegan Roasted Tomato Soup is healthy, low calorie, gluten free and vegan.
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