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Vegan Tomato Soup with Roasted Garlic

Vegan Tomato Soup with Roasted Garlic

I love my Creamy Tomato Basil Soup with Roasted Garlic, but I also know that there are people out there who can't (or who choose not to) consume dairy. I decided to take another spin at the recipe, this time eliminating the dairy products. This recipe also comes in handy for people who are participating in a Daniel Fast and need to eliminate sugar and as many preservatives as possible. Many commercial tomato and spaghetti sauces contain sugar. This recipe is completely from scratch, yet fairly simple.

Ingredients

  • 18 roma tomatoes, halved
  • salt & pepper
  • dried oregano
  • olive oil (about 1/3 to 1/2 cup)
  • 1 bulb garlic
  • 1/2 can cannellini beans, pureed
  • 1 cup vegetable broth

Instructions

  1. Place the halved roma tomatoes, cut side up, in a glass baking dish (it might take two).
  2. Sprinkle the tomatoes with salt, pepper, and dried oregano.
  3. Drizzle olive oil over the tomatoes.
  4. Place garlic in a garlic roaster.
  5. Put the tomatoes and the garlic roaster in the oven, baking at 350 degrees for 45 minutes.
  6. In the mean time, puree the cannellini beans with a stick blender .
  7. Remove from the oven, and allow the tomatoes to cool for about 15 minutes.
  8. The skins should remove easily from the rest of the tomato; if not return to the oven for about 15 minutes.
  9. Place the skinned tomatoes, cannellini beans, vegetable broth, and 4 or 5 cloves of the roasted garlic in a large bowl.
  10. Using a stick blender, blend until the tomatoes have been completely pureed and the mixture is uniform.
  11. Add salt, pepper, and oregano to taste.
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