Description
This comforting and nourishing tomato soup relies on the natural alchemy of roasting vine-ripened tomatoes and whole heads of garlic. By slow-roasting the vegetables, their natural sugars caramelize to create a complex, velvety, and vibrant base. Enhanced with fresh thyme, basil, and savory nutritional yeast, this plant-based dish is light yet deeply satisfying, perfect for a mindful meal that provides wholesome energy without the need for heavy dairy or long stovetop simmering.
Ingredients
12 vine-ripened tomatoes, halved
1 cup cherry tomatoes
1 large yellow onion, peeled and quartered
4 heads of garlic, tops sliced off to expose cloves
2 sprigs fresh thyme
3/4 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons olive oil
1 tablespoon nutritional yeast
1/4 cup fresh basil leaves, chopped
2 cups vegetable broth (alcohol-free)
Instructions
Preheat your oven to 400°F (200°C).
Place halved tomatoes, cherry tomatoes, onion quarters, and garlic heads on a large baking sheet.
Drizzle everything with olive oil, then sprinkle with sea salt, black pepper, and add fresh thyme sprigs to the pan.
Roast for 45 minutes, or until the tomatoes are shriveled and the garlic is soft and golden.
Remove from the oven, let cool slightly, and squeeze the roasted garlic cloves out of their skins into a blender.
Transfer the roasted tomatoes, onions, and any pan juices into the blender.
Add nutritional yeast, fresh basil, and vegetable broth.
Blend on high until the soup reaches a silky, smooth consistency.
Adjust seasoning if necessary and serve warm.
Notes
If you enjoy extra creaminess, you can blend in a quarter cup of soaked raw cashews. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Always ensure your vegetable broth is confirmed alcohol-free.