Easy Roasted Tomato Soup
Ingredients
- 1 28oz can of whole peeled tomatoes
- 4 sun-dried tomatoes packed in oil
- 6 cloves of garlic, crushed and peels removed
- 1/2 small red onion, sliced
- 5-6 thyme sprigs
- 1 tsp sazón (I used @eatloisa)
- 1/4 cup fresh basil leaves
- 1/4 cup balsamic vinegar
- 1/4 cup coconut milk or cashew milk
- 2-3 cups hot water
- 1 tsp vegetable bouillon base
Preparation
Preheat oven to 400F.
In a 9x13 baking dish, add whole can of tomatoes with juice.
Top with garlic, onion, and sun-dried tomatoes.
Add the fresh thyme and sprinkle sazón on top and place in oven for 30 minutes.
Remove thyme sprigs and scoop tomato mix into a blender.
Add in vinegar, coconut milk, basil, water and vegetable base.
Blend on high until creamy.
Adjust additional water to meet your desired consistency.
Serving suggestions
Top with parsley and add some vegan grilled cheese to dip in.
Make vegan grilled cheese by buttering bread, sprinkling with vegan cheese, closing the sandwich with buttered side out, and grilling until cheese is melted.
