4.9 from 30 votes
Roasted Tomato Soup (5 Ingredients + Vegan)
This easy 5-ingredient Roasted Tomato Soup is not only vegan friendly but it's so darn good. Creamy, full of flavor, and perfect for fall.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Cuisine:
Mediterranean , Vegan
Ingredients
- 8 large tomatoes halved
- 1 large red pepper halved
- 1 large head of garlic whole (not peeled) but cut in half
- 1 large white onion peeled and halved
- 3 tbsp. olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400F.
- Prepare vegetables and grab a large baking sheet.
- To a large baking sheet or sheet pan, add all your ingredients apart from the olive oil, salt, and pepper, and roast for 30 minutes. You don't need to check on it or anything. Simply roast and then remove from the oven.
- Once the garlic is cool enough to touch, begin removing each garlic clove from the bulb and transfer them with the rest of the roasted ingredients to a high-speed blender.
- Blend for 1 minute or until smooth.
- Serve with sourdough garlic croutons and a few little drops of pesto (highly recommended).
Cup of Yum
Notes
- Want to make this soup kid-friendly? Add 1 cup of shredded cheddar cheese when blending or use cheese to top the soup.
- Soup will last up to 1 week in a tightly sealed container in the fridge.
- To reheat, add a little bit of filtered water, this will help loosen it up as it may thicken in the fridge.