Here’s a simple Vegan Roasted Tomato Soup that I topped with some homemade vegan ricotta and pesto. Perfect for using up all those grape tomatoes that you haven’t gotten around to eating!
Once again I had a large container of grape tomatoes from Costco that needed to be eaten, as well as a few Roma tomatoes that were starting to get wrinkly. I decided to make a vegan version of my roasted tomato soup I posted quite some time ago. I simplified the cooking this time around by roasting the onions and carrots with the tomatoes and garlic. Replaced the chicken broth for veggie broth, used plant based milk for the half & half and chose some different toppings instead of grilled cheese croutons. After I plopped the pesto in the soup I got to thinking this would be delicious as a roasted chipotle tomato soup… too late this time around to try it but you can bet that will be the next version I make!Print
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
For the Croutons:
2–3 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.