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Roasted Tomato and Mushroom Soup

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 4 -6 servings
Course: Appetizer , Soup
Cuisine: Vegan , gluten-free

Ingredients

  • 11 medium/large sized vine tomatoes halved and stems removed
  • 1/4 cup olive oil
  • 10 cremini mushrooms
  • 1 large yellow onion chopped
  • 3 garlic cloves chopped
  • 5 cups water or broth
  • 1/4 cup tomato paste
  • 1 large sprig basil chopped
  • 2 bay leaves
  • 1/2 tsp baking soda
  • 1/4 tsp cayenne powder
  • 1 tbsp smoked paprika
  • 1/4 tsp cinnamon
  • 1 tsp salt + more to taste
  • 1 tsp pepper adjust to your taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Cook onions and garlic over medium heat in the cooking liquid from the roasted tomatoes until translucent.
  4. Add 5 cups of water and add the 1/4 cup tomato paste and mix until the paste has been mixed in.
  5. 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.
  6. Remove the bay leaves, then use an immersion blender or regular blender and puree until smooth and velvety.
  7. Add the baking soda and stir. The soup will bubble a little but then it won't taste as acidic.
  8. Add the spices and blend to incorporate the ingredients. Adjust spices to your taste.