10-Minute Roasted Tomato Soup
 
Prep time
Cook time
Total time
 
This roasted tomato soup is so rich and creamy, nobody will guess that it's oil and dairy-free, or that it was so easy to make! Great with crusty bread and a small salad.
Author:
Recipe type: Soup
Serves: 3-4
Ingredients
  • ½ cup raw cashews, soaked in warm water at least 30 mins
  • 1 28-oz. can fire-roasted tomatoes (I used crushed), OR 2 lbs fresh tomatoes
  • ½ yellow onion, chopped
  • 3-4 cloves garlic, minced
  • 1 carrot, chopped
  • 1 vegetable bullion cube
  • 1 tsp. dried basil
  • 2 T. nutritional yeast
  • 3 T. tomato paste (5 T. if not using canned tomatoes)
  • ¼ tsp. sea salt, plus more to taste
  • Black pepper to taste
  • Optional garnish: fresh basil, pumpkin seeds, croutons
Instructions
  1. If roasting fresh tomatoes, preheat oven to 375 degrees F and line a rimmed baking sheet with parchment paper. Cut tomatoes in half and place them cut side-down on the baking sheet. Bake for 20 minutes, then turn on the broiler for 3-4 minutes until the skins start to blister. Allow to cool slightly, then carefully remove the skins using tongs.
  2. In a small saucepan, cook the onions, garlic, and carrot in ¼ inch of water until soft, about 5 mins.
  3. While the vegetables are cooking, place cashews, bullion cube, dried basil, nutritional yeast, tomato paste, salt, and pepper in the blender.
  4. If using canned tomatoes, pour them into the saucepan and stir until thoroughly heated, about 2 mins.
  5. If you used fresh tomatoes, transfer them to the blender with a metal spatula.
  6. Pour the contents of the saucepan into the blender, then blend on high until completely smooth. Taste and adjust seasoning if necessary.
  7. Pour into bowls and garnish with fresh basil, pumpkin seeds, or croutons. Serve with crusty bread and a side salad.
Notes
Roasting your own tomatoes yields a milder tomato flavor because the tomato juice is less concentrated than with the canned tomatoes. You can adjust the recipe by adding more tomato paste if you want a stronger tomato flavor.

If you want a stronger basil flavor in your soup, simply throw in a few fresh basil leaves into the blender before blending.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2016/09/24/10-minute-roasted-tomato-soup/