Roasted Tomato and Mushroom Soup
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Unrated
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
4 -6 servings
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Cuisine
Vegan, gluten-free
Roasted Tomato and Mushroom Soup
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 11 vine tomato halved and stems removed, medium/large sized
- 1/4 cup olive oil
- 10 cremini mushrooms
- 1 yellow onion chopped, large
- 3 garlic chopped, cloves
- 5 cups water or broth
- 1/4 cup tomato paste
- 1 basil chopped, large sprig
- 2 bay leaf
- 1/2 tsp baking soda
- 1/4 tsp cayenne pepper powder
- 1 tbsp smoked paprika
- 1/4 tsp cinnamon
- 1 tsp salt + more to taste
- 1 tsp black pepper adjust to your taste
Instructions
- Preheat oven to 375F, and roast tomatoes cut side up with olive oil drizzled over the tomatoes. Roast for about 45 minutes, then add the cremini mushrooms, using a spoon to use the olive oil from the pan to drizzle over the mushrooms.
- Continue roasting for another 15 minutes, then remove from oven. Tomatoes should be darker, a little blistered, but not burnt. They'll be soft, almost falling apart.
- Cook onions and garlic over medium heat in the cooking liquid from the roasted tomatoes until translucent.
- Add 5 cups of water and add the 1/4 cup tomato paste and mix until the paste has been mixed in.
- Add the tomatoes and mushrooms to the pot and stir in. Bring to a boil, then lower heat and add in basil leaves and bay leaves. Let simmer for about 20 minutes.
- Remove the bay leaves, then use an immersion blender or regular blender and puree until smooth and velvety.
- Add the baking soda and stir. The soup will bubble a little but then it won't taste as acidic.
- Add the spices and blend to incorporate the ingredients. Adjust spices to your taste.
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