Creamy Vegan Tomato Soup

备料

配料

做法

分步操作

1. 1

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

   约 5分钟

2. 2

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

   约 2分钟

3. 3

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

   约 1分钟

4. 4

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

   约 25分钟

   烹饪提示： Roasting brings out a deeper, sweeter flavor in the tomatoes.

5. 5

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

   约 1分钟

6. 6

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

   约 1分钟

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.

   约 10分钟

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.

   约 5分钟

   烹饪提示： 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.

   约 1分钟

10. 10

    Serve hot, garnished with fresh basil if desired.