Vegan roasted tomato soup
This tomatoes soup is very light and fresh tasting. I choose not to use bullion because I don’t want the processed aspect, but you can add some veggie bullion to taste, if you wish, during the simmering stage.
About 10 lb tomatoes, cut into halves
1 medium yellow onion, halved and sliced
4 cloves of garlic, roughly sliced
1 bell pepper, roughly sliced (optional)
olive oil (I use Trader Joe’s Garlic olive oil for this…heavenly)
1 teaspoon black pepper, ground
4 leaves fresh basil
4 leaves fresh sage
1 sprig fresh rosemary, about 3 inches long, leaves stripped from the stem
salt to taste
1. Heat the oven to 450 degrees.
2. Arrange the tomatoes, cut side up, on a large, foil-covered baking sheet.
3. Evenly top the tomatoes with the onions, garlic, and bell pepper.
4. Drizzle with olive oil.
5. Sprinkle on the black pepper.
6. Roast in the oven for 40 minutes.
7. Let cool on the counter for 15 minutes, or until it is cool enough to put into the blender.
8. Add the basil, sage, and rosemary. Blend until it is the consistency you want. I like mine nice and smooth, but if you want it a little more rugged, just blend it a little. I puree the daylights out of it.
9. Simmer on the stove for 45 minutes-1 hour. For a thicker consistency, leave the lid off and let it cook down.
10. Serve with a sprig of tarragon, if you are fancy. 🙂
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