Creamy Roasted Tomato Soup – a fuss free, cool weather comfort. Serve alongside a loaf of crusty French bread and top with fresh basil | paleo + vegan
Hi! Hello! How are you?
I feel like this is going to be a quick post today because it’s nearly midnight and I have a busy day planned for tomorrow. Mondays, right?
This Saturday was Mike’s birthday so I spent the weekend pampering the birthday boy and trying to make up for the fact that I was disgracefully late in ordering his birthday presents this year. So naturally I had to make him the most fantastically chocolate filled cake ever. With hazelnuts. And coffee.
Chocolate + hazelnuts + coffee: the golden trifecta of goodness.
Mike’s declared that this is officially his new favorite cake and is demanding that I share it on the blog (probably to get more cake!). That being said, expect that recipe sometime soon!
Roasted Tomato Soup
In the mean time I’ve got a piping hot bowl of roasted tomato soup that you’re going to love! It’s:
- made with fresh tomatoes
- dairy free
- super creamy
- packed with veggies
- easy to make
- comforting
I don’t know about how it is where you live, but I can definitely feel soup weather approaching here. *Happy dance*
Though to be honest I wouldn’t be opposed to eating soup all year long – and that was true even during the 112°F July summer days. I can’t resist a piping hot bowl of soup no matter what the weather. But I digress.
I don’t think I’ve ever met a soup I didn’t like, but I do have a special place in my heart for tomato soup. While I do love this particular soup for a lot of reasons, I mostly love how much flavor you get for such little effort. It’s mostly just a matter of chopping a few different vegetables to roast in the oven. After that it’s just a matter of blending and serving. Nothing fancy, nothing fussy. Just seasoned vegetables, pure and simple.
And don’t forget the bread! Serve alongside your favorite crusty bread – I made a loaf of gluten free French bread to go along with this, but you could also try out my aquafaba French bread for an egg free version.
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Don’t forget to #asaucykitchen on instagram if you try this roasted tomato soup! We love to see what you make with it! You can also post your pictures to my facebook page!
- 2 pounds tomatoes any variety will do, quarted
- 2 medium red onions quartered
- 4 cloves garlic halved
- 2 tablespoons olive oil
- 1 teaspoon sea salt + more to taste
- 1/2 teaspoon ground pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup vegetable stock
- 1 teaspoon sea salt + more to taste
- 1/2 teaspoon ground pepper
- 1/4 teaspoon celery salt optional
- fresh sliced basil for topping
- Preheat the oven to 400°F/200°C
- Add the tomatoes, red onions, and garlic cloves to a large baking sheet. Drizzle the olive oil over the vegetables, sprinkle half the sea salt and pepper and stir to coat.
- Roast the vegetables for 30 minutes. Turn the baking sheet about half way through.
- After 30 minutes remove the veggies from the oven and let cool for a few minutes.
- Add the veggies to a blender along with the stock and seasonings and blend until smooth. If you want a thinner consistency of soup add more stock to suit your preference.
- At this point the soup was still warm enough for us to eat, but you may need to heat it up more on the stove first.
- Slice some fresh basil for topping and serve along side from French Bread and enjoy!
Sarah
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I really love soup too. And I do eat it year round, although definitely more often in the fall and winter. The roasted tomato soup looks perfect…and I have a bunch of tomatoes left over from the farmer’s market this weekend!
There’s just something so perfect about tomato soup! Hope you like it 🙂