Vegan Roasted Tomato Soup



1 lg. container grape tomatoes (I also had a few plum tomatoes I added as well)

1 onion, cut up in large chunks

large handful baby carrots (about a cup or so)

6 cloves garlic

Olive oil, enough to coat the tomatoes and vegetables

salt & pepper

1 tsp. fennel seeds

1 tsp. dried basil

4 C. vegetable stock

1 C. plant based milk

2 Tbls. Pesto (homemade or store-bought, vegan, if desired)

splash of balsamic vinegar, opt.

shake of red pepper flakes, opt.


Pesto ciabatta croutons

Vegan ricotta

For the Croutons:

23 thick slices of ciabatta bread



Preheat oven to 375 degrees.

On baking sheet lined with parchment or silicone baking mat, combine tomatoes (quarter any larger tomatoes if using along with the grape tomatoes), onions, carrots,  garlic, fennel and basil.  Season generously with salt and pepper and toss with olive oil to coat. Roast for about 45 minutes.

When vegetables are roasted, transfer to soup pot.  Add veggie broth and puree with immersion blender (alternatively, blend in blender, then add to soup pot).   Add plant based milk and pesto. Let simmer a few minutes for flavors to combine and soup to warm up.

Taste and adjust seasoning.  I felt like it needed a splash of balsamic and some red pepper flakes so I added that as well as additional salt and pepper.

Top with a dollop of vegan ricotta and pesto ciabatta croutons.

To make croutons:  Spread some pesto sauce over both sides of ciabatta slices, cut into cubes and toast in 375° oven until crispy.  Be sure to toss them around to toast all sides and don’t let them burn.