Creamy Roasted Tomato Soup

January 25, 2012 By: Megabeth Category: Main Dishes Print This Post Print This Post

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This tomato soup is smoky, flavorful and, best of all, creamy…and, the surprise is, it’s vegan.

Pair this with a grilled cheese sandwich, on some really good sourdough bread, and you’ve got a perfect stomach-warming meal on a cold day.

Creamy Roasted Tomato Soup
by Megabeth

  • 12 plum tomatoes, halved
  • 1/2 yellow onion, sliced
  • 3 garlic cloves, peeled
  • 4 Tablespoons olive oil
  • sea salt and freshly ground pepper
  • 3 Tablespoons basil, chopped
  • 1/4 cup cashews
  • water (or vegetable broth)
  • 1/3 cup nutritional yeast

Preheat oven to 400 degrees.

Coat baking sheet with a small amount of olive oil. Place tomatoes, cut size up, onion and garlic on baking sheet. Drizzle olive oil on top of the tomatoes, onion and garlic and add salt and pepper to taste.

Roast vegetables for 40 to 45 minutes. Flip tomatoes halfway through cooking. Keep an eye on the onions as they may cook faster than the tomatoes.

While vegetables are roasting, soak cashews in one cup water or vegetable broth.  Place in blender, and puree until smooth. Pour into saucepan.

Place roasted tomatoes, onions, and garlic in the blender with the basil. (If you have a small blender, divide in half.) Once blended, add to cashew puree in sauce pan.

Then stir in nutritional yeast.

Add more freshly ground pepper and salt to taste. Simmer for 20 to 30 minutes.

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2 Comments to “Creamy Roasted Tomato Soup”

  1. I want to try this, even though I fear the nutritional yeast. Thanks, M, for the recipe!

  2. Oh no, nutritional yeast is your friend. Do not be afraid. Buy in the bulk aisle. The stuff is magic. It makes things thick and creamy.


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