3 pounds of heirloom,Roma or plum tomatoes, cut in half
8 cloves garlic, peeled
2 yellow onions, quartered
3 tablespoons olive oil
Freshly ground salt and pepper
¼ cup packed basil leaves
½ teaspoon dried oregano
1–2 cups vegetarian broth, depending on how thick you want the soup
Freshly ground salt and pepper, to taste
Optional add-ons:
Light/Regular coconut milk for a creamy vegan soup
Vegan croutons to garnish
Instructions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves and onion on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 30-35 minutes.
Once tomatoes, garlic and onions are done roasting, allow them to cool for 10 minutes, then add them to a Vitamix, food processor or high powered blender and blend until smooth. Next, add basil and blend again. Alternatively, you can add the tomatoes to the large pot and use an immersion blender. It’s really just about what you have available to you.
After blending, transfer back to the pot, turn to medium-low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with vegan croutons and basil.