I absolutely looove cream of tomato soup! Let’s face it though, it is not healthy or low fat after all the cream is added to the soup, but boy is it delicious! So, with a lot of thought and years of eating this stuff, I was able to come up with my own super nutrient-rich version.
Cream of Roasted Tomato Soup [Vegan]
- 2 1/2 pounds fresh tomatoes (mix ‘em up, use what you like or whatever looks good!)
- 4-6 cloves garlic, peeled and sliced
- 1 large vidalia onion, sliced
- 4 cups low or no sodium vegetable stock (homemade or store bought)
- 3 tablespoons Dr. Fuhrman’s VegiZest or other no-salt seasoning.
- 2 bay leaves
- 1/2 cup chopped fresh basil leaves
- 1/4 cup raw cashew nuts
- freshly ground black pepper
- Preheat oven to 450 degrees F.
- Slice the tomatoes into halves. Stuff the tomatoes with the garlic. Line two trays with parchment paper or use non-stick trays. Spread the tomatoes and onions onto the baking trays. Roast for 30 minutes.
- Remove roasted tomatoes and onions from the oven and transfer to a large stock pot. Reserve a couple tomatoes for garnish. Add the vegetable stock and bay leaves. Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by a third.
- Remove bay leaves. Add the soup to a high powered blender or cuisinart with cashew nuts to puree the soup until smooth. Return soup to low heat and season to taste with freshly ground black pepper. Garnish in bowl with some chopped roasted tomatoes and fresh chopped basil.
- This soup is a great base and it freezes well too. I use it for stuffed peppers and I often throw fresh spinach, kale and/or other vegetables into it for a heartier version.
- Enjoy! YUM!