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Roasted Tomato Soup

Creamy & simple vegan roasted tomato bisque
Prep Time15 mins
Cook Time30 mins
Total Time38 mins
Course: Soup

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!