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Roasted Heirloom Tomato Soup

Get your love affair on with fall and add this roasted Heirloom Tomato Soup to the mix. Fresh herbs will kiss your tastebuds with every bite and remind you of simpler times. The bold and rich tomatoes will wrap you in a blanket of flavor and comfort, only igniting your love of colder weather further.
Course Soup
Cuisine Italian
Keyword plant based, tomato soup, vegan,
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 people
Calories 94kcal
Author Florentina

Ingredients

  • 10 large heirloom tomatoes - sliced into wedges aprox 10 lb
  • 10 cloves garlic peeled
  • 1 large yellow onion sliced
  • 2 tbsp olive oil
  • 1 bunch fresh thyme (about 10 sprigs)
  • 5 cups water (or low sodium veggie stock)
  • 1 pinch sea salt + more to taste
  • 1 tsp red pepper flakes
  • 1/3 cup fresh herbs: basil, chives, oregano, parsley etc for garnish

Instructions

  • Preheat your oven to 350”F.
  • Ad the tomatoes, garlic, onion and thyme to a large roasting dish. Drizzle with the olive oil and sprinkle with a pinch of sea salt all over the top.
  • Roast for 1.5-2 hours or until the tomatoes have completely collapsed and start to caramelize around the edges.
  • Discard the thyme sprigs and transfer the roasted tomatoes, garlic and onion together with all the juices to a medium soup pot. (Reserve some for garnish)
  • Add the veggie stock and bring to a simmer for 5 minutes.
  • Use an immersion blender and carefully puree the soup until smooth and creamy. For the smoothest consistency i recommend transferring the soup to a blender as the immersion blender will never yield such a smooth texture.
  • Adjust seasonings again with more sea salt and serve garnished with the reserved roasted tomatoes and the fresh herbs.
  • note: feel free to add a splash of cashew or coconut cream at this point if desired for a smoother creamier consistency.

Stove Top Method:

  • In a heavy bottom soup pot sautee the onion with the olive oil until softened and translucent. Add the garlic and cook just until fragrant.
  • Stir in the pepper flakes, chopped tomatoes and fresh thyme. Cook until tomatoes release their juices and start to collapse.
  • Cover with the water or veggie stock, add a pinch of sea salt and bring to a simmer.
  • Cook gently for 20 minutes or so, discard the thyme sprigs then transfer the soup to a blender and puree until smooth and creamy. Taste and adjust seasonings with sea salt. If desired you can balance the flavor with a squeeze of fresh lemon.
  • Alternatively you can use an immersion blender to puree the soup in the pot you cooked it in but it will never be as smooth as if you used a stand blender.

WFPB + Plantricious

  • To make the soup WFPB + Plantricious compliant omit the olive oil and roast the tomatoes in a splash of veggie stock or a drizzle of tahini.
    Certified Plantricious Recipe

Notes

  • WFPB + Plantricious compliance ~ omit the olive oil and roast the tomatoes in a splash of veggie stock or a drizzle of tahini.
  • To prevent the tomatoes from sticking to the roasting pan you can line it with parchment paper or a food grade silicone roasting mat. 

Nutrition

Calories: 94kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 539mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1877IU | Vitamin C: 32mg | Calcium: 42mg | Iron: 1mg