Roasted Cherry Tomato Soup
Ingredients
- 1 onion sliced
- 2 cups cherry tomatoes
- 2 cloves garlic left whole
- 2 tbsp vegetable oil coconut, olive, etc.
- 1 cup vegetable broth
- 1 tbsp tomato paste
- ½ tsp dried oregano
- ½ cup non-dairy milk
- Salt and pepper to season
- Fresh basil for serving optional
Instructions
- Preheat the oven to 400℉.
- Add the onion, tomatoes, and garlic to a rimmed baking sheet. Drizzle with oil, then sprinkle with salt and pepper. Toss to coat and spread in an even layer.
- Bake for about 30 minutes, stirring halfway through, until the tomatoes have shriveled.
- Remove from the oven and cool for 5 minutes.
- Add the vegetable mixture, broth, tomato paste, oregano, and non-dairy milk to a blender. Process until smooth, then transfer to a saucepan.
- Heat the soup over medium-low heat, stirring occasionally. Cook for about 10 minutes, or until warmed through. Taste and season with additional salt and pepper as needed.
- Top with fresh basil and serve!