Easy Creamy Roasted Tomato Soup – Dairy Free and Vegan

Easy Creamy Roasted Tomato Soup – Dairy Free and Vegan

I’m really not the kind of person who can do a juice cleanse. I’d spend the whole time obsessing over all the things I want to eat. I’d much prefer to eat my way through all those veggies rather than drink them; it just feels so much more satisfying to me! I could do a cleanse if it was a soup cleanse. Delicious, veggie packed soups all day – sign me up! I’d like to think this creamy roasted tomato soup (dairy free and vegan) could be in the soup cleanse line up. It’s so rich, creamy and flavorful that anyone would feel satisfied, but this sneaky tomato soup is also stuffed full of tons of veggies, making it pack one big nutrient punch! There’s tomato (obviously), kale, mushrooms, carrots, and cauliflower all getting friendly in here. So while it feels cozy and comforting eating this soup, you can also feel extra virtuous knowing that you’re getting a ton of veggies in each bowlful. If you’re not really feeling the whole soup cleanse thing and want to go all out comfort, this soup is just magical paired with your favorite bread or maybe even a grilled cheese sandwich. Fireplace and cozy blanket optional.

The recipe below makes a really large portion. We love to make a big batch of this soup so we can eat it all week and freeze any extras {there usually aren’t any} for later. If that’s not your thing, feel free to cut the suggested amounts down. You can also experiment with different veggies if you like. These are just my favorite to use, but you really can’t go wrong with almost any vegetable, as long as it doesn’t have an overpowering flavor. I wouldn’t suggest eliminating the cauliflower, as it’s virtually tasteless and helps bulk up the soup without sacrificing any tomatoey goodness. I’ve purposefully left a few vegetables unblended as I like the texture and taste they give. If you’re feeding a pickier crowd, feel free to eliminate or blend completely.

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Creamy Roasted Tomato Soup (Dairy Free and Vegan)

This flavorful and creamy roasted tomato soup is packed with delicious flavor and tons of veggies! 

Course Main Course

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 14 servings

Author happilyeveradventures

Ingredients

• 5 Pounds Tomatoes sliced in half
• 1 Large Sweet Onion sliced
• 2-3 Large Garlic Bulbs minced
• 3 Cups Cauliflower coarsely chopped
• 1.5 Cups Carrots shredded
• 2 Cups Mushrooms sliced
• 1 Large Bunch of Kale chopped
• 1 Can Tomato Paste
• 1 Can Coconut Milk
• 4 Cups Low Sodium Veggie Broth
• Garlic powder, oregano, ancho chile powder, paprika, cumin, chipotle flakes (or red pepper flakes), to taste
• Salt and Pepper to taste

Instructions

1. Preheat oven to 400 degrees. Arrange the sliced tomatoes on a foil lined baking tray and drizzle with an oil of your choice. I like to use avocado oil. Roast for 40 minutes to 1 hour - until the tomatoes start to blister but before they burn

2. Saute the onions and the garlic in a large pot until the onions start to slightly brown, about 5 minutes

3. In a separate pan, saute half of the shredded carrots and the sliced mushrooms, about 5 minutes

4. Add the chopped cauliflower  and the other half of the shredded carrots to the large pot with the onion and garlic. 

5. Add the roasted tomatoes to the large pot

6. Add the coconut milk, veggie broth, tomato paste and seasonings to the large pot. Mix well

7. Blend using an immersion blender or transfer to a blender. I like to blend mine relatively smooth, but you can keep it as chunky as you like. Try it and if it's not tomatoey enough for you, add a can of diced tomatoes and blend again

8. Add in the carrots and mushrooms you sauteed as well as the kale

9. Add extra seasonings to taste

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