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Roasted Tomato Soup (Dairy-free)

When it’s chilly outside, nothing beats a piping hot bowl of tomato soup.

-1photo courtesy of The Clean Plates Cookbook

This Roasted Tomato Soup recipe comes from Ann Gentry, founder of Santa Monica’s Real Food Daily– one of L.A.’s most celebrated gourmet vegan restaurants. Gentry, along with A-list chefs such as Jamie Oliver,¬†Iron Chef¬†winner Marc Forgione, and James Beard Award winner Michael Anthony of Gramercy Tavern, have all shared some of their favorite recipes in The Clean Plates Cookbook, a new healthy cookbook featuring over 100 “real food” recipes.

The people behind The Clean Plates Cookbook have generously given me permission to share this rustic tomato soup recipe with you all, so I hope you enjoy it as much as I do!

Roasted Tomato Soup (Dairy-free)
Serves 6 to 8

Reprinted with permission from The Clean Plates Cookbook

Ingredients:

4 pounds ripe tomatoes, quartered
1/4 cup balsamic vinegar
12 large garlic cloves, chopped
6 tablespoons organic extra-virgin olive oil, divided
Fine sea salt, to taste
Freshly ground pepper, to taste
2 medium-size red onions, diced
1/4 cup chopped fresh basil
2 tablespoons finely chopped fresh flat-leaf parsley
4 1/2 teaspoons finely chopped fresh sage

Directions:

Preheat the oven to 500F. In a large bowl, combine the tomatoes, vinegar, garlic, 1/4 cup of the olive oil, and a generous sprinkle of salt and peppers. Transfer the mixture, along with any accumulated juices, to a large rimmed baking sheet. Arrange the tomatoes in a single layer, skin side down, and roast until charred on the edges, about 40 minutes. Set aside and cool slightly, then slip the skins off the tomatoes.

In a large saucepan or small stockpot over medium heat, heat the remaining 2 tablespoons of olive oil. Add the onions and cook, stirring often, until very soft, about 10 minutes. Add the basil, parsley, and sage and cook, stirring occasionally, for about 1 minute. Stir in the roasted tomatoes, along with any accumulated juices, and 5 cups of water. Bring to a boil, lower the heat to a simmer, and cook gently to allow the flavors to blend, about 8 minutes. Add more salt and pepper to taste. Serve hot.

5.0 from 3 reviews
Roasted Tomato Soup (Dairy-free)
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
This rustic tomato soup is the ultimate comfort food, perfect for a chilly evening.
Ingredients
  • 4 pounds ripe tomatoes, quartered
  • ¼ cup balsamic vinegar
  • 12 large garlic cloves, chopped
  • 6 tablespoons organic extra-virgin olive oil, divided
  • Fine sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 medium-size red onions, diced
  • ¼ cup chopped fresh basil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 4½ teaspoons finely chopped fresh sage
Instructions
  1. Preheat the oven to 500F. In a large bowl, combine the tomatoes, vinegar, garlic, ¼ cup of the olive oil, and a generous sprinkle of salt and peppers. Transfer the mixture, along with any accumulated juices, to a large rimmed baking sheet. Arrange the tomatoes in a single layer, skin side down, and roast until charred on the edges, about 40 minutes. Set aside and cool slightly, then slip the skins off the tomatoes.
  2. In a large saucepan or small stockpot over medium heat, heat the remaining 2 tablespoons of olive oil. Add the onions and cook, stirring often, until very soft, about 10 minutes. Add the basil, parsley, and sage and cook, stirring occasionally, for about 1 minute. Stir in the roasted tomatoes, along with any accumulated juices, and 5 cups of water. Bring to a boil, lower the heat to a simmer, and cook gently to allow the flavors to blend, about 8 minutes. Add more salt and pepper to taste. Serve hot.

Note: As I’ve mentioned before, I don’t like cooking with olive oil at high temperatures (as it can mutate with high-heat), so I’d recommend using melted coconut oil or grass-fed butter, for roasting the tomatoes instead.

Enjoy!

Reader Feedback: What’s your favorite type of comfort soup?

*Disclosure: I received a complimentary copy of The Clean Plates Cookbook, and was given permission to share a recipe to share with you all, but I am under no obligation to promote the book or write a positive review.

11 comments to Roasted Tomato Soup (Dairy-free)

  • Bonnie

    That sounds like a fantastic recipe! We are a household of two, can this soup easily be frozen?
    Cheers,
    Bonnie

  • Amanda Jewell

    This looks DELICIOUS! Did you use just medium sized tomatoes (not roma)?

  • This looks fabulous and easy. Can’t wait to try!
    Question: What is on the bread in the background? It looks great too!

  • This looks amazing!! Have you made it yet? I think 500 degrees is a bit excessive.

    • I meant to mention that, too! I never heat my oven above 400F, so I assumed I’d have to roast my tomatoes a little longer, but after 40 minutes, they were roasted enough for me! I transfer them to a covered glass dish to “steam” so the skins will peel right off.

  • Hi! I just love your website:) You’re fantastic! This recipe looks awesome! Funny, I had tomato soup on the stove when I saw this new post in my inbox!:) Great recipe!

  • karen

    I tried this recipe with roma tomatoes & it was delicious!! When I was at the grocery store all I could remember was 4 lbs tomatoes & 2 onions. I forgot which fresh herbs I needed and didn’t get any (I just used dried basil & oregano I had on hand). I’ve never used balsamic vinegar before. When the tomotaes were roasting my kitchen smelled incredible – must’ve been the combo of the extra garlic I added (I used way more than recipe required) & balsamic vinegar. I didn’t add salt due to I’m following a low-salt diet. I didn’t like the thought of just composting the tomato skins after peeling because they tasted great so I added the skins to garlic fried rice to add more flavor. Perhaps next time I wont bother to peel the tomato skins?

    Do you think this recipe would work with carrots without using a hand blender to puree? Or puree the carrots a little bit to keep some of the carrots chunky?

  • Colette

    This soup is so delicious! My husband said it was the best soup he has ever had and “most excellent.” Thank you so much for sharing! I can’t wait to share with more family! I used 1 lb of campari tomatoes; 1 lb of cherry tomatoes; 2 red bell peppers and 1 yellow bell pepper because that is what I had on hand. I love soups of all kinds so it is very hard to narrow down but my 3 favorite are a senegalese soup (apples, carrots, raisins and curry pureed together); roasted red bell pepper (again pureed); and vietnamese hot and sour soup. Thank you for your recipes Megan!

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