Roasted Tomato Soup
This homemade, hearty, easy Roasted Tomato Soup recipe is the perfect, wholesome soup for this fall and winter season. Vegan. Paleo. Low Carb. Gluten-free.
Ingredients
- 3 1/2 pounds ripe tomatoes any small- to medium-sized tomatoes
- 1/4 cup + 2 tablespoons olive oil
- 1 medium yellow onion diced (roughly 1 – 1/3 cup)
- 5 -6 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 2 cups vegetable broth
- 1/2 cup packed fresh basil leaves
- optional toppings: drizzle of coconut cream or olive oil croutons, crusty
- 1/4 cup raw cashews* optional
Instructions
- Wash and quarter tomatoes.
- Drizzle ¼ cup olive oil all over tomatoes.
- Bake the chopped tomatoes for 30 – 40 min at 425F.
- Heat 2 tbsp oil in a pot and sauté chopped onion, minced garlic, and seasoning for a couple of minutes until fragrant.
- Add the roasted tomatoes, their juice, basil, and vegetable broth.
- Add Cashews (if using any) then use an immersion blender or regular blender to blend the soup to desired smoothness.
- If desired, simmer for another half an hour and serve warm with your favorite toppings and added sides.
Notes
If you choose to use raw cashews, you will need a high speed blender rather than immersion blender.