Vegan Roasted Tomato Soup Recipe With Basil And Coconut Milk

1. Toss tomato halves and carrots with some awesome extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil) and season with Kosher salt and pepper. (Doing this in a large mixing bowl helps ensure that all the tomatoes and carrots get coated well with the olive oil.) Yellow Onion. I quickly caramelized the sliced onions over medium heat in a dutch oven, and by fast, I mean I saute them over medium heat for 30 minutes. By caramelizing the onions, we're unveiling a depth of sweetness. The longer onions are caramelized, the more intense their flavor.

Instructions. Add the olive oil, onion and garlic to a pot and sauté until softened. Then add the oregano, dried basil, carrots, celery, canned tomatoes, fresh tomatoes and vegetable stock and mix together. Bring to the boil. Turn down the heat, cover the pot and leave to simmer until the vegetables are cooked. 8 cloves of garlic 1 red bell pepper (optional) 1 quart (4 cups) of vegetable broth. Learn how to easily make homemade veggie broth here! Or, use concentrated " better than bouillon " paste mixed with water to achieve the same volume. 1 can of full-fat plain, unsweetened coconut milk.

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Step 1. Preheat oven to 425 degrees. Line a baking sheet (or 2 depending on the size of the baking sheet) with parchment paper and set aside. Slice the Roma tomatoes in half (length wise) and place cut-side up on the baking sheet. Cut red pepper into 3-4 pieces and place on baking sheet.

Pin Yummly Jump to Recipe Print Recipe Roasted Tomato Basil Soup is made ultra creamy without the heavy cream! This easy homemade recipe purées oven-roasted and fresh tomatoes, veggies, and herbs for the best flavor. Enjoy this vegan, Whole30, and Paleo recipe for a healthy comfort food meal.

Here's how it's done: Sauté the garlic and onion. Add the tomatoes and cook for a few minutes until hot and just starting to break down. Add the basil and seasoning. Blend with an immersion blender in the pan or transfer to a blender (if doing this you might need to work in batches). Blend until smooth.

SUMMERTIME. (Pair it with our favorite Easy Crusty Bread for some extra oomph!) Blend your soup while the roasted tomatoes are still warm (be sure to read our recipe notes and use caution when blending hot foods!) so you can pour the soup straight from the blender into your serving bowls - no stovetop required.

Stir in the garlic, tomato paste, and chili flakes, and cook for 30 seconds more. Add the coconut milk, broth, and tomatoes to the pot. Cover tightly with a lid, and bring to a boil.

Voila! Cashew cream. Preferably, prep this ahead of time and set aside until ready to make the soup. Step One Roasting the tomatoes in the broiler adds a beautiful slightly smokey taste to the final soup. To make this happen, slice the tomatoes in half and add them to a baking sheet on your oven's top rack.

Ingredients Instructions Notes Nutrition Ingredient Notes Ripe Plum Tomatoes: this recipe uses plum tomatoes, but Roma tomatoes can also be used. Olive Oil: adds a subtle flavor to the tomato soup. Feel free to use a neutral flavor oil as a substitute. Onion: white onions work best in this recipe, but any other onion will also work.

Cashew cream (or a substitute). This soup has "creamy" in the name and cashew cream is my go-to method for adding creaminess to a dish. To make homemade cashew cream, simply soak raw cashews 4+ hours (or boil for 10 minutes) and puree with enough water to create a consistency that mimics heavy cream or half & half.

Heat the olive oil and sauté the onion and the garlic for about 2-3 minutes. Then add the tomatoes and the basil. Cook for a minute. Transfer to a blender, add the cashews and the nutritional yeast, and blend until smooth. Season the soup with salt, pepper, and red pepper flakes and cook for about 3 minutes.

Spread the tomatoes, onion, and bell pepper on a baking sheet, sprinkle with Italian seasoning, salt, and pepper, then drizzle with olive oil and toss. Place the tomatoes cut-side up. Add the foil-wrapped garlic to the baking sheet, drizzle with olive oil, then seal the foil. Roast until the edges of the bell pepper and onions have browned.

Classic Rich Balanced Comforting & Quick and easy! It reheats beautifully, making it perfect for meal prep and enjoying throughout the week with your favorite sandwiches, salads, and beyond!

ONION. Along with the halved tomatoes, we roast an onion to go into the soup. I love the sweetness that develops and the gorgeous caramelized edges that come from the roasting process. I usually use a sweet onion, but white onions also work. SOME SIMPLE SEASONINGS. To help our veggies roast, I add some olive oil, salt, and pepper.

Instructions. Add olive oil to pan and heat on medium heat. Once hot, add garlic and onion. Heat on medium heat for about 3-4 minutes until the onions are translucent and starting to brown very gently. Add the rest of your veggies (tomato, courgette & carrot) and fry gently for another 5 minutes.

Add Wet Ingredients: Add the canned diced tomatoes and vegetable broth to the sauteed onions, and mix to combine. Cook: Bring to a boil, then reduce the heat to a gentle simmer and cover with a lid. Cook, covered, for 30 minutes, stirring occasionally to prevent this canned tomato soup from burning.

1) Heat the vegan butter or oil in a large pot on medium heat, add the onions and carrots and saute for 8 to 10 minutes. Stir frequently to avoid burning or browning. 2) Add the garlic, diced tomatoes, bell pepper, and basil, along with your seasonings and vegetable broth. Stir until evenly combined.

Add tomatoes and broth, bring to a boil, then reduce heat and simmer for 30 minutes. Remove from heat and blend soup with an immersion blender or transfer to a blender and blend until smooth. Return soup to the pot, stir in cream, basil, salt, and pepper. Simmer for another 5-10 minutes until heated through. Serve hot with crusty bread.

Preparation. Step 1. In a medium bowl, combine olive oil, soy sauce, vinegar, sesame oil, garlic and sugar; whisk to combine. Step 2. Arrange the tomatoes on a serving platter and season with salt and pepper. Drizzle with half of the dressing and top with basil.

While the pan heats up, peel, halve, and small dice onion; peel and mince garlic. ½ medium yellow onion; 2 cloves garlic

Puree the soup: In a blender, add the tomatoes, bread, olive oil, garlic, vinegar, salt, and pepper. Blend on high speed until very smooth, 1 to 2 minutes. The soup should be thick and creamy, similar to the consistency of yogurt. Depending on how juicy the tomatoes are, add up to ⅓ cup of cold water to thin the soup.

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