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Vegan Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | this delicious #soup starts with roasting all the veggies for amped up flavors. It's terrific served with #GrilledCheeseSandwiches or #cornbread. This comfort food #recipe is #healthy, #LowCalorie #Vegan & #GlutenFree. #tomatoes #TomatoBasilSoup #VeganRoastedTomatoBasilSoup

Vegan Roasted Tomato Basil Soup

Teresa Ambra
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.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 10
Calories 100 kcal

Equipment

  • 1 large stock pot
  • 1 sharp knife to cut vegetables
  • 2 18x26" cookie sheet pans
  • measuring cups
  • measuring spoons
  • 1 immersion blender
  • 1 soup ladle

Ingredients
  

  • 2 whole bulbs garlic roasted
  • 4-5 lbs. ripe Roma tomatoes sliced
  • 2 large onions sliced (can also separated into rings)
  • 2 leeks green top removed, washed thoroughly and sliced or diced
  • 3 to 4 tbsp. olive oil divided use
  • 1/2 red bell pepper cut in strips
  • 1/2 orange bell pepper cut in strips
  • 1/2 yellow bell pepper cut in strips
  • 1 to 2 tsp. dried oregano or more, if desired
  • 1 to 2 tsp. dried basil or more, if desired
  • .75 oz. fresh basil chopped
  • 1/4 cup fresh chopped parsley
  • 1/4 cup fresh chopped oregano
  • 1/3 to 1/2 tsp. ground black pepper or as needed
  • 1/2 to 1 tsp. sea salt or as needed
  • 1/8 tsp. red pepper flakes
  • 16 oz. vegetable broth
  • 1 cup Califia Farms almond milk optional (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.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 100kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 145mgPotassium: 570mgFiber: 4gSugar: 7gVitamin A: 2240IUVitamin C: 56mgCalcium: 104mgIron: 2mg
Keyword gluten free, main dish, soup, tomatoes, vegan
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