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+ servings
A bowl of thick, creamy dairy-free tomato soup

Roasted Tomato Soup

A deliciously creamy, plant-based roasted tomato soup.
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Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
MAKES : 4

Equipment

  • Blender

Ingredients

  • 2.5 lb Tomatoes (about 6 - 8 medium sized)
  • ½ medium Onion
  • 1 tsp Himalayan / Sea Salt
  • 3 - 4 Garlic Cloves
  • 1.5 cups Dairy-Free Milk (I like using Tigernut)
  • 2 tbsp Olive / Avocado Oil

Instructions

  • Heat oven to 350°
  • Line baking sheet with parchment paper
  • Cut tomatoes and onion into quarters, press and chop garlic into large chunks
  • Place tomatoes, onions and garlic on baking sheet, drizzle with oil
  • Place in oven and roast for 45 minutes or until tomatoes and onions are soft and beginning to brown 
  • Remove from oven and let cool
  • Once cool transfer tomatoes, onions and garlic to a high speed blender, add salt and non-dairy milk of choice, blend until smooth and creamy
  • Pour into a sauce pan and warm on medium-low heat
  • Serve and enjoy!
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