Creamy Vegan Tomato Soup

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Ongeveer 5 min

2. 2

   Arrange the roma tomatoes, yellow onion, and garlic on the prepared baking sheet.

   Ongeveer 2 min

3. 3

   Drizzle the olive oil over the vegetables and toss to coat evenly. Season with salt and black pepper.

   Ongeveer 1 min

4. 4

   Roast the vegetables for 25-30 minutes, or until the tomatoes are soft and slightly caramelized and the onion is tender.

   Ongeveer 25 min

   Tip van de kok: Roasting brings out a deeper, sweeter flavor in the tomatoes.

5. 5

   Carefully transfer the roasted vegetables to a large pot or Dutch oven.

   Ongeveer 1 min

6. 6

   Add the vegetable broth, dried basil, and dried oregano to the pot.

   Ongeveer 1 min

7. 7

   Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld.

   Ongeveer 10 min

8. 8

   Remove the pot from the heat and carefully blend the soup until smooth using an immersion blender. Alternatively, transfer in batches to a regular blender and blend until creamy.

   Ongeveer 5 min

   Tip van de kok: If using a regular blender, be careful when blending hot liquids; fill the blender only halfway and vent the lid to release steam.

9. 9

   Stir in the full-fat coconut milk and taste, adjusting salt and pepper as needed.

   Ongeveer 1 min

10. 10

    Serve hot, garnished with fresh basil if desired.