What better way to welcome fall while still making the most of fresh summer produce than making this Roasted Tomato Soup?! To be honest, I was never the biggest fan of tomato soup, until I made it this way. Roasting the tomatoes and onions enhances their flavor, making the end result better than a regular tomato soup. Not to mention, the beautiful, earthy flavor the roasted garlic adds.
Ingredients:
10 tomatoes, halved
1 head of garlic
1 yellow onion
drizzle of olive oil
salt and pepper to taste
splash of vegan cooking cream*
Instructions:
Cut the top off the head of garlic, exposing the cloves, and drizzle with olive oil.
Place tomatoes, cut side up, on a baking sheet, along with the onion, and garlic.
Roast for 30-40 minutes.
Squeeze out the garlic cloves, then transfer the roasted tomatoes and onion into a blender. Add vegan cooking cream, season with salt and pepper to taste, and blend until creamy and smooth.
Serve warm with toast, garlic bread or vegan grilled cheese.
Notes:
* Instead of vegan cooking cream you can use, coconut milk or unsweetened plant-based milk.
Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave a review below!
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