Vegan Roasted Tomato Basil Soup is so mouthwatering. This lovely soup roasts all the veggies before cooking, increasing the savory flavors of the soup tremendously. It's terrific comfort food for cold, winter nights. This delightful recipe is wonderful served with Grilled Cheese Sandwiches or dunking cornbread in it. Healthy, low calorie, gluten free and vegan.
2largeonionssliced (can also separated into rings)
2leeksgreen top removed, washed thoroughly and sliced or diced
3 to 4tbsp.olive oildivided use
1/2red bell peppercut in strips
1/2orange bell peppercut in strips
1/2yellow bell peppercut in strips
1 to 2tsp.dried oreganoor more, if desired
1 to 2tsp.dried basilor more, if desired
.75oz.fresh basilchopped
1/4cupfresh chopped parsley
1/4cupfresh chopped oregano
1/3 to 1/2tsp. ground black pepperor as needed
1/2 to 1tsp.sea saltor as needed
1/8tsp.red pepper flakes
16oz.vegetable broth
1cupCalifia Farms almond milkoptional (I did not add this)
Instructions
Preheat oven to 400°.
Prepare two extra-large cookie sheets by lining with parchment paper.
Cut the tops off garlic and place on cookie sheet.
Peel and slice onions, separate into rings (if desired) and place on same cookie sheet.
Cut the tops of the leeks and wash thoroughly getting all the sand out between the layers.
Slice down and place leeks next to onion rings in cookie sheet.
Cut bell peppers in strips and place next to leeks and onions in cookie sheet.
Slice tomatoes and place in remaining large cookie sheet.
Brush all the veggies with olive oil.
Sprinkle very generously with salt and pepper.
Sprinkle all the veggies with dried basil and oregano.
Place in 400° oven and roast veggies about 45 minutes.
Remove from oven.
Remove peels from garlic and discard.
Place roasted veggies, garlic cloves, vegetable broth, fresh parsley and fresh basil in a sauce pot or Dutch oven.
Bring to a boil and simmer about 15 minutes.
Puree mixture with an immersion blender.
Check seasoning.
Add more salt and pepper, if desired.
To serve: ladle in bowls and garnish with more parsley or basil, as desired.
Notes
NOTE: I used 21 average sized Roma tomatoes.NOTE: You can add Almond Milk after pureeing the soup if you want a creamier texture. I personally preferred the soup without it.NOTE: If you choose to add almond milk, I recommend Califia Farms rather than Almond Breeze. Almond Breeze contains carageenan which causes cancer. It is also mostly water.