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This creamy and flavorful roasted tomato bisque requires minimal prep time. I also love to make a huge batch in the fall and can it to enjoy throughout the chilly winter months.
Roasted Tomato Soup
Creamy & simple vegan roasted tomato bisque
Ingredients
- 3 pounds roma (plum) tomatoes
- 1 bulb garlic not "clove"
- 1 large onion
- 1/4 cup cashews or slivered almonds
- 2 tsp salt more to taste
- 2 tsp dried basil
Instructions
- Core and slice tomatoes and arrange face down on a silicone-lined large cookie sheet.
- Slice whole top off of one bulb of garlic. Wrap in aluminum foil leaving top exposed. Drizzle with 1 teaspoon olive oil and seal aluminum foil. Place on cookie sheet.
- Peel and finely slice onion. Toss in small bowl with 2 teaspoons olive oil. Sprinkle onion onto cookie sheet with tomatoes.
- Roast vegetables in oven 30-45 minutes or until tomatoes are beginning to turn golden and bubbly.
- Remove vegetables from oven and pour into blender. Add in nuts, salt, and basil. Blend on high until desired texture is achieved. Add non-dairy milk if desired. Serve with grilled cheese sandwiches and enjoy!
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