Creamy Vegan Roasted Tomato Basil Soup

Juicy, vine-ripe tomatoes are roasted for 2 hours in this simple, delicious recipe.  Healthy gluten-free beans add creamy texture and vegetarian protein.  This oil-free recipe makes a satisfying dinner and freezes great for future plant-based lunches.

EASY         Servings: 4     Ready In:  135 minutes

Vegan Creamy Tomato Basil Soup - Healthy, Plant-Based, Oil-Free, Gluten-Free, Dairy-Free, Nut-Free Recipe

Vegan Creamy Tomato Basil Soup - Healthy, Plant-Based, Oil-Free, Gluten-Free, Dairy-Free, Nut-Free Recipe

Chef's Tip: Roast all the Vegetables for 2 hours to bring out the natural sweetness and intense flavor

Chef's Tip: Roast all the Vegetables for 2 hours to bring out the natural sweetness and intense flavor

Healthy Chef's Tip - Creamy Cannellini Beans add healthy vegetarian protein and gluten-free fiber to this nut-free, dairy-free recipe

Healthy Chef's Tip - Creamy Cannellini Beans add healthy vegetarian protein and gluten-free fiber to this nut-free, dairy-free recipe

Ingredients

3 pounds vine-ripe tomatoes
1 medium carrot
1 medium onion
2 cloves garlic
1 bay leaf
1 sprig thyme
1 can (15-ounce) cannellini beans
1/4 cup fresh basil

Salt and Pepper, to taste


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Vegan Creamy Tomato Basil Soup

Procedure:

Preheat oven to 350. 
To roast the vegetables: Quarter the tomatoes. Peel and chop the carrot and onion. Place the tomatoes, carrot, onion, garlic cloves, bay leaf, and thyme in a baking dish. Add 2 cups of water.
Bake, uncovered for 2 hours, until well-browned. When the vegetables are well-browned, remove from the oven. 
To finish the soup: Drain and rinse the can of cannellini beans.
Place all of the roasted vegetables into a blender. Remove the bay leaf. Strip the thyme leaves and discard the stems. Add the beans to the blender. Puree until creamy
Roughly chop the basil. Add the chopped basil to the pureed soup. 
Season to Taste.  Garnish with fresh basil and serve

Chef's Tip: Use whatever juicy, ripe tomatoes you can find at the market. This is a great way to use up the last tomatoes of the season. You can use heirloom tomatoes for an elegant, restaurant-quality soup.

Yield: 8 cups


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/6 of a recipe (about 1 1/2 cups)
Calories 118.87
Calories From Fat (5%) 5.74
% Daily Value
Total Fat 0.68g 1%
Saturated Fat 0.12g <1%
Cholesterol 0mg 0%
Sodium 22.17mg <1%
Potassium 866.59mg 25%
Total Carbohydrates 23.61g 8%
Fiber 6.3g 25%
Sugar 7.48g
Protein 6.9g 14%
Calcium 33.9mg 3%
Iron 77.31mg 430%
Vitamin A 3685.29IU 74%
Vitamin C 5835.67mg 9726%


Romanesco is an heirloom vegetable that originated in Italy. It's related to cauliflower and broccoli, but it has a unique, nutty flavor. Chef Katie Simmons shows you how to steam-roast this healthy veggie for fat-free, oil-free flavor. Recipes and more at: www.Plants-Rule.com