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  • Writer's pictureCrystal Munegatto

Calling All Fall Foodies...


Fall has arrived! And you know what that means...chunky sweaters // boots // and comfort food!! This rain has me inside, therefor I made the most of it and started to stock up my freezer and use up the tomatoes from the garden.

My first soup trial...that turned out quite wonderful I might add // Creamy Tomato Roasted Soup

This Healthy Roasted Tomato Soup is creamy, hearty, vegan, naturally gluten-free, boasting with nutritious flavor and is best served alongside a warm piece of homemade, perfect-for-dipping-crusty bread. In short, this Creamy Roasted Tomato Soup makes the perfect fall or winter meal.

Ingredients

  • 16 Roma tomatoes, cut in half lengthwise

  • 2½ medium yellow onions, cut in half lengthwise

  • One garlic head (see directions - use 8 roasted peeled garlic cloves in soup)

  • 1½ tbsp olive oil (for drizzling)

  • Salt & Pepper (for drizzling)

  • 2 tsp paprika

  • 2 tsp dried basil

  • 1 tsp dried oregano

  • 1 tbsp maple syrup

  • 2½ cups water

  • 1 cup light coconut/almond milk

  • Splash Hot Sauce

  • Bay Leaf

Directions

  1. Preheat the oven to 200c.

  2. Cut tomatoes and onions in half lengthwise. To prepare the garlic for roasting, peel the outer skin from the entire head of garlic. Cut the top of the garlic head off in order to expose the top of the garlic (making sure that the majority of the garlic is still intact).

  3. Place the tomatoes (facing up), onions and garlic (exposed garlic side up) side-by-side on a parchment-lined baking sheet and drizzle with olive oil, salt and pepper.

  4. Roast in the oven for 60 minutes. Check after thirty minutes to ensure that garlic and onions are not getting too dark. When perfectly roasted, the tomatoes, onions and garlic should begin to shrivel and begin to darken.

  5. Let the vegetables cool down for 5 minutes after taking them out of the oven.

  6. In a large pot using an immersion blender or large blender, blend the tomatoes (with the juices that accumulated in the pan while roasting), onions, 8 peeled garlic cloves, paprika, basil, oregano, water, coconut/almond milk and maple syrup until perfectly creamy smooth.

  7. Simmer in large pot for 5 minutes with bay leaf to allow the flavors to come together.

**add splash of hot sauce if preferred

xoxo Amy

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