VEGAN TOMATO SOUP RECIPE
Hope you all are having a fantastic weekend!
Since it’s the weekend I thought this would be the perfect time to share another healthy eats recipe! This recipe is from one of my all time favorite Vegan gals Laura Miller.
Seriously you guys she is super talented and ALL of the recipes I have tried from her are outstanding.
I shared her Lentil & Mushroom Stuffed Acorn recipe! Make sure you check it out. It’s fantastic!
So today I will be sharing her Vegan Tomato Soup recipe. That’s right I said vegan. This recipe is so creamy, flavorful and delicious. I crave this soup.
I love how easy it is to make and the fact that you don’t need to cut or add anything too perfectly. It’s a rough around the edges soup recipe.
Plus, it’s full of healthy ingredients and not jacked with a bunch of sodium or nasty ingredients that are hard to pronounce.
This Vegan Tomato Soup Recipe is perfect for lunch or dinner- let’s get stared!
1-2 lbs tomatoes
1/2 large sweet onion
1 Tbsp fresh thyme1 Tbsp fresh sage
1 Tbsp fresh basil
2 Tbsps lemon juice
1/4 cup olive oil
1 Tbsp agave
1/4 tsp cayenne
salt & pepper to taste
1 roasted garlic head
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Pre-heat oven to 400F.
Start by slicing the tomato into quarters and dice onion into bite size pieces and place in a large mixing bowl.
Next, add the thyme, sage, basil and lemon to the mixing bowl. I just tear up the herbs with my hands. It doesn’t have to be perfect.
Now add in olive oil, cayenne, salt & pepper.
I like to use my hands to toss all the ingredients together, but a mixing spoon will work as well.
Once the tomatoes and onion are coated place the mixing bowl ingredients onto a baking sheet.
Place the baking sheet aside. Now it’s time to work on the garlic head.
Cut the top of the garlic head off and place cut side down onto the baking sheet. Drizzle with olive oil.
Once the oven is pre-heated place the baking sheet in the oven and let bake for 20 minutes. As this mixture roasts you won’t believe how good this smells.
After 20 minutes remove the baking sheet from the oven and allow the tomatoes and onions to cool for 5-10 minutes. Place the roasted garlic head on a separate plate to cool face up.
Ok shout out to roasted garlic. It is so creamy and delicious. YUM. ?
Once the veggies have cooled down place all the ingredients on the baking sheet into a blender. Try to get every last bit- it’s worth it.
Peel the garlic head and place garlic pieces into blender.
My blender has a liquefy setting and that’s what I use, but if your blender doesn’t then just blend on high until the ingredients become a creamy vegan tomato soup.
Doesn’t that look amazing? Trust it is.
Do you like making homemade soup recipes? What is your favorite? Let me know if you guys make this recipe and what you think!