"It’s officially fall, and you know what that meansss- SOUP SZN HAS STARTED!
Elevate your soup game with this incredibly easy and delicious tomato soup- that’s made almost entirely in the oven and requires no prep time!"
Tomato Soup
5
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A Note from Feedfeed
Bursting with the natural sweetness of tomatoes, the medley of roasted vegetables, and the subtle kick of harissa, this soup is made with simple, wholesome ingredients. Perfectly paired with a drizzle of olive oil, fresh basil, and a sprinkle of black pepper. For the ultimate comfort food, consider serving this tomato soup alongside a golden-brown vegan grilled cheese sandwich.
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- Recipe Card
Prep time: 15mins
Cook time: 50mins
Serves or Makes: 4-6 servings
Recipe Card
ingredients
- 5 large tomatoes, quartered
- 20 cherry tomatoes
- 1 onion, quartered
- 2 heads of garlic
- Fresh thyme sprigs
- Olive oil, for drizzling
- Kosher salt and pepper, to taste
- Chili flakes, to taste
- 2 heaping tablespoons harissa
- 1/3 cup tomato paste
- 1 cup coconut cream
- 1 cup vegetable broth
- 1 cup fresh basil leaves, for topping
Method
Step 1
Preheat the oven to 400°F.
Step 2
Cut the vegetables and place them in a baking dish along with fresh thyme sprigs. Drizzle with olive oil and season with salt, pepper, and chili flakes.
Step 3
Roast for 40-50 minutes or until the vegetables are tender.
Step 4
Squeeze out the roasted garlic and place it in a blender along with the roasted vegetables and the juices from the baking dish. Blend until smooth. Add more salt if needed and veggie broth if the soup is too thick.
Step 5
In a pot over medium heat, combine the blended mixture with harissa, tomato paste, coconut cream, and vegetable broth. Stir well and let it simmer for a few minutes to meld the flavors.
Step 6
Garnish with a drizzle of olive oil, black pepper, and fresh basil leaves.
Step 7
Serve the soup as is or alongside a vegan grilled cheese sandwich.