Vegan Roasted Tomato Soup

Vegan Roasted Tomato Soup! This creamy hearty soup is so simple to make and is kid-approved! Roast up a few of your favorite veggies and blend them to creamy perfection.

Course Main Course, Soup

Cuisine American, Italian

Keyword Vegan Creamy Tomato Soup, Vegan Roasted Tomato Soup, Vegan Tomato Soup

Prep Time 5

Cook Time 25

Servings

Calories 63kcal

Ingredients

2 medium Tomatoes
2 medium Carrots
1 medium Red Bell Pepper
4 cloves Garlic
1 tbsp Veggie Bouillon You can sub 2 cups of veggie broth then reduce the water to 2 cups.
2 1/4 cups Water divided
1/4 cup Raw Cashews
1/2 tsp Salt
1/2 tsp Pepper
1 bunch Fresh Basil

Instructions

Preheat oven to 425 degrees F
Roughly chop up the tomatoes, carrots, and bell pepper. Place chopped veggies on a parchment-lined baking sheet. Add the garlic cloves.
2 medium Tomatoes, 2 medium Carrots, 1 medium Red Bell Pepper, 4 cloves Garlic
Roast for 25 minutes or until the carrots are tender.
Combine the 2 cups of water and veggie bouillon and set aside.
1 tbsp Veggie Bouillon, 2 1/4 cups Water
Add the cashew and remaining water to a high-speed blender and blend until nice and smooth. This is your cashew cream to add to your soup. Remove the cream from the blender and add to a small bowl and set aside.
2 1/4 cups Water, 1/4 cup Raw Cashews
Remove the roasted veggies from the oven and add to the blender. Add in the salt and pepper, and the basil. Blend until it's nice and creamy.
1/2 tsp Pepper, 1 bunch Fresh Basil, 1/2 tsp Salt
Serve the soup in a bowl with a spoonful of cashew cream. Top with fresh cracked pepper and extra basil if you'd like.

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