Vegan Tomato Soup
Ingredients
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup extra virgin olive oil + 2 tbsp
- 2 tsp salt
- 1 teaspoon black pepper
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 1 1/2 cups fresh basil leaves, packed
- 1 sprig rosemary
- 1 quart vegetable broth
Preparation
Preheat the oven to 425°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 35-40 minutes
Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onions and red pepper flakes, and cook, stirring occasionally until the onions are translucent, about 10 minutes. Add the garlic and saute for 1 more minute. Add the canned tomatoes, basil, rosemary and vegetable broth
Transfer the oven-roasted tomatoes (and their liquid) into the stockpot. Bring the mixture to a boil and simmer uncovered for 40 minutes. Use an immersion blender or regular blender to blend the soup to a smooth consistency
