Skip to main content

Roasted Tomato Basil Soup


Summer is around the corner and the tomatoes are out in full force already. My Bountiful Basket has literally been overflowing with tomatoes the past two weeks. While I love fresh tomatoes, there was no way VegKid and I could consume all of the tomatoes we have received before they all expired; so after a long debate: salsa vs. tomato soup, we flipped a coin. Tomato soup it is!

Most people might have a fundamental conflict with eating soup during such a warm time of the year and that I can understand. The solution to this is to freeze your tomato soup until a more suitable time for consumption.
This soup is wonderful and full of beautiful flavors.


3 lbs tomatoes, quartered
1/4 c olive oil
1 tbsp salt
1/2 a medium onion, chopped
1 large garlic clove, minced
1 tsp red pepper flakes
2 c fresh whole basil leaves
1/2 teaspoon dried thyme

  1. Preheat the oven to 400°F.
  2. Arrange the cut tomatoes on a large baking sheet. Drizzle the tomatoes with 1/4 cup olive oil and sprinkle with salt. Roast the tomatoes for 50 minutes. Remove pan from the oven and set aside.
  3. Warm a tbsp olive oil in a large saucepan over medium heat. Add the onion and sauté until soft and slightly golden, about 10 minutes. Add garlic and pepper flakes and sauté for one more minute. Carefully pour in all the tomatoes and their juices. Add the basil, thyme, and 1 cup water. Simmer for 15 minutes. Remove from heat and allow to cool slightly.
  4. Blend the soup in your blender, pouring finished soup into a clean saucepan.
  5. Serve piping hot, with crackers or with cute, heart-shaped daiya cheese croutons :)


    Comments

    Popular posts from this blog

    Swimming Rama

    Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
    Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
    Back to Vegan MoFo:I'll be…

    Savory Taco Pancakes

    Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…

    Fysh and Chips

    Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
    When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeños, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…