Ingredients
Roasted Vegetables
* 2 lbs organic Roma tomatoes, cut in half and seeded
* 7 cloves garlic, peeled
* 2 medium yellow onion, cut into thick slices
* 3 Tbsps vegetable broth, preferably homemade, no salt added
* ¼ tsp salt (optional)
* ¼ tsp ground black pepper (optional)
Soup
* 28 ounces organic San Marzano tomatoes, BPA-free can, whole peeled
* 1 cup vegetable broth, preferably homemade, no salt added
* ½ cup plant-based milk, plain, unsweetened
* ½ cup basil, fresh
* 2 tsps oregano, dried
* ½ tsp salt (optional)
* ½ tsp ground black pepper (optional)
* ½ tsp red pepper flakes (optional)
Directions
* Preheat the oven to 400 degrees F.
* In a large bowl, mix Roma tomatoes, onion and garlic with 3 Tbsp vegetable broth, salt, and pepper.
* Place tomatoes, garlic, and onion mixture on a large parchment-paper-lined baking sheet and spread out evenly.
* Bake for 40 minutes.
* While vegetables are cooking, add canned tomatoes, veggie broth, basil, oregano, and plant-based milk to a food processor.
* Blend for 1–2 minutes or until completely smooth.
* Once smooth, add this mixture to a large soup pot.
* When vegetables are done roasting, add them to the food processor and blend until smooth (about 2–4 minutes).
* Add the roasted veggie mixture to the soup pot, stirring it into the other tomato mixture.
* Bring the soup to a boil then simmer for 10–15 minutes.
* Add red pepper and more salt and pepper to taste, if using.
Chef’s Notes
Substitutions
While Roma tomatoes taste delicious in this soup, feel free to experiment with others that are available to you!
Serving Suggestions
Serve alongside the Citrus Salad in a Jar or the Roasted Brussel Sprouts, Onion & Tomato Pizza.
Layer it up
Top with cilantro or more basil.
Add nutritional yeast for a cheesy flavor.
Add whole roasted vegetables like broccoli or cauliflower to the blended soup.
Sprinkle with dukkah seasoning.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Nichole Dandrea-Russert, MS, RDN
