This Warm and Comforting Vegan tomato soup is the best fix for a cold fall evening. Trust me every mouthful will feel like a warm hug. Bursting with flavor, this recipe is so easy and simple to make for any occasion. Its all about just placing all the ingredients in one pan, bake them, blend them and you’ve got yourself the most flavorful weeknight dinner. So without further ado lets get right into it.
Ingredients (makes 2 portions)
500-700 g cherry tomatoes
1 head of garlic
1 chili (optional)
Olive oil or melted butter
Fresh thyme and basil
salt and pepper
1/2 cup coconut milk or heavy cream
1/2 to 2/3 cup veggie stock, depending how thick or loose you want the consistency to be
How to make it
1. Preheat the oven at 250°C or 480°F.
2. Drizzle a generous amount of olive oil onto a pan and add the sliced onion, head of garlic cut in half, fresh basil and thyme, red chili, the cherry tomatoes, more olive oil, lots of salt and pepper and bake everything for 25-30 minutes, or until the tomatoes are slightly charred on top.
optional– you could also add a few sweet peppers or any pepper of your choice to add some extra flavor.
3. Next, add the heavy cream or coconut milk, warmed up vegetable stock and all the baked ingredients to a blender, besides the thyme and blend until you get a smooth consistency.
4. Then plate it all up in a bowl of your choice and add some more coconut milk or heavy cream, olive oil, a few drops of pesto (optional) and serve the soup with a piece of toast or grilled cheese.
You could also add more spice like chili powder and a little bit of cumin powder for an extra burst of flavor.
I would really recommend having grilled cheese with this Warm and Comforting Vegan tomato soup, it does take the flavor profile up a notch.