Creamy Vegan Roasted Tomato Soup

Name: Creamy Vegan Roasted Tomato Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 Servings
Cuisine: Deutsch
Ingredients: 1 kg ripe tomatoes (various types), halved; 1 head garlic, top cut off; 1 cup vegetable broth; 1/4 cup cashews, soaked (optional, for creaminess); 2 EL olive oil; 1 TL dried oregano

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Elevate your tomato soup game with this Creamy Vegan Roasted Tomato Soup. Roasting the fresh tomatoes and garlic before blending brings out a deep, sweet, and smoky umami flavor that simply boiling cannot achieve. The soup is naturally creamy thanks to the high solids content of the roasted vegetables, and a secret addition of cashew cream (or plain water if keeping it simple) makes it luxuriously smooth without any dairy. It’s a wholesome, simple, and satisfying bowl of comfort, perfect for a light meal. Serve with a sprinkle of fresh basil and a crusty bread for dipping.

speichern

A deep bowl of bright orange-red smooth tomato soup with a swirl of cream and basil leaf

Prep Time10 min

Cook Time45 min

Servings4 Servings

Equipment

Baking sheetBlender or hand blender

Ingredients

Instructions

1
Preheat oven to 200°C (400°F). Toss the halved tomatoes and the head of garlic (drizzled with oil) with olive oil, salt, and oregano. Roast for 30-35 minutes until the tomatoes are soft and slightly caramelized.
2
Squeeze the roasted garlic cloves out of the head into a blender or pot. Add the roasted tomatoes and the vegetable broth (and soaked cashews, if using).
3
Blend until completely smooth and velvety. If using cashews, ensure no grit remains. If the soup is too thick, add more broth.
4
Pour the soup back into the pot and reheat gently. Season with salt and pepper to taste.
5
Serve hot, garnished with fresh basil or a drizzle of good quality olive oil.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.