Vegan Roasted Tomato Soup Recipe
Prep Time:
10 minutes
Cook Time:
1 hour, 20 minutes
Servings:
2 Quarts
Ingredients
  • 8 Roma tomatoes (about 2 pounds)
  • 2 to 3 tablespoons extra-virgin olive oil, divided
  • fine sea salt, to taste
  • freshly ground black pepper, to taste
  • 1 small yellow onion, diced
  • 3 medium garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/4 teaspoon chili flakes
  • 1 (13.3-ounce) can full-fat unsweetened coconut milk
  • 4 cups vegetable or mushroom broth
  • 1/2 cup brown rice
  • handful of basil leaves + extra for serving
Directions
  1. Preheat the oven to 400 F.
  2. Halve the tomatoes, and place them in a 9x13-inch roasting pan.
  3. Drizzle with oil, and season with salt and pepper.
  4. Toss to coat evenly, and arrange the tomatoes in a single layer, cut-side up.
  5. Roast the tomatoes until shriveled around the edges, about 40 minutes.
  6. Meanwhile, in a Dutch oven or another heavy-bottomed pot, heat 1 tablespoon of oil over medium-low heat.
  7. Add the onion with a pinch of salt, and cook until soft and translucent, about 5 minutes.
  8. Stir in the garlic, tomato paste, and chili flakes, and cook for 30 seconds more.
  9. Add the coconut milk, broth, and tomatoes to the pot. Cover tightly with a lid, and bring to a boil.
  10. Reduce the heat to low, and add the rice.
  11. Gently simmer, covered, until the rice is cooked through, 30 to 40 minutes.
  12. Add the basil.
  13. Using an immersion blender, puree until smooth. (If using a standard upright blender, remember to take out the removable center of the lid beforehand and to cover the opening lightly with a kitchen towel while blending. If the steam gets trapped inside, the top will blow off, potentially staining your kitchen and causing skin burns.)
  14. Serve, and enjoy!