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Roasted Cherry Tomato Soup

Course Main Course
Keyword Cherry Tomatoes

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!