Easy Roasted Tomato Basil Soup
Ingredients
- 4 pounds vine tomatoes
- 1 large head garlic
- 1 large yellow onion
- Generous drizzle of olive oil
- Salt to taste
- 1 (15-ounce) can butterbeans or white beans
- 1 1/2 cups vegetable broth plus more as needed
- 2 tablespoons maple syrup or sugar to taste
- 2 tablespoons nutritional yeast (optional)
- Handful fresh basil leaves
- Unsweetened oat milk, canned coconut milk, or vegan cream to taste (optional)
Preparation
Preheat the oven to 420ºF.
Transfer the tomatoes, garlic, and onion to a large casserole or baking dish.
Roast for 35 minutes or until the tomatoes have softened and the onion is golden brown.
Transfer the tomatoes and onion to a large nonreactive saucepan or to a blender.
Squeeze the garlic cloves from their skin and into the saucepan.
Add the beans, vegetable broth, maple syrup, nutritional yeast, and basil.
Blend using an immersion blender or in a blender until smooth. If using a blender, transfer to a large saucepan afterward.
Heat over medium-high heat until warmed through, adding more broth and seasoning as desired.
Add oat milk for a creamier texture as needed.
Garnish with fresh basil for serving.
Notes
Serves 3 to 4
