Description
This Roasted Creamy Tomato Carrot Soup features fresh roasted tomatoes, carrots, and onion seasoned with Italian seasoning, salt and pepper, then blended with plant-based milk, vegetable broth, and garlic for the perfect plant-based, nourishing creamy soup!
Ingredients
- 4 large tomatoes
- 2 cups grape/cherry tomatoes
- 3 large carrots
- 1/2 large onion
- 3 tablespoons avocado/olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon Italian seasoning
- 1 teaspoon minced garlic
- 2 cups vegetable broth
- 1 cup plant milk
Garnishings
- roasted tomatoes
- fresh basil leaves
- plant milk
- balsamic vinegar
- red pepper flakes
- salt & pepper
Instructions
Preheat the oven to 450 degrees F.
Wash all the produce, then quarter the large tomatoes and chop the carrots and onion into chunks. It doesn't matter how big or small because you're going to be blending them anyway.
Place them on a baking sheet and drizzle with avocado/olive oil, then sprinkle with the Italian seasoning, salt and pepper. Roast in the oven for 25-30 minutes, until the skins of the tomatoes are wrinkly.
Meanwhile, place the vegetable broth, plant milk, and minced garlic in a blender. Add the roasted veggies when they are done and blend on high until smooth and creamy.
Spoon into bowls, then garnish as desired and serve! Refrigerate leftovers and eat within 2 days or freeze for another meal later on!
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 25 minutes
- Category: Soups
- Cuisine: American