Hey, hey, hey it’s tomato soup! With its buddy roasted red pepper. Oh, they’re going to hit it off so well, I just know it.
I’d never made tomato soup before – I know, what the heck? But I fixed that this week.
In the midst of some chilly winter weather I had serious a craving for grilled cheese and tomato soup, so I got to work. The recipe is inspired by one I found in the Sprouted Kitchen cookbook, only it’s a vegan version with the addition of roasted red pepper.
10 ingredients and simple seasonings – you likely have everything you need on hand right now. If you’ve never taken the leap and made your own tomato soup, now is the perfect time to do it. Besides, you already have a grilled cheese to use as a spoon. A big, cheesy, delicious spoon.
This soup can be made as intensely flavorful as you wish by simply adding more garlic, salt and pepper, fresh herbs and/or additional tomato paste. It can also be made more rich by adding real cream. I opted for almond milk to keep it dairy free, but I can imagine the real stuff would send it over the top.
I loved how filling and satisfying it was and am excited that I now have a go-to tomato soup recipe as it’s one of my favorite winter dishes. Hope you enjoy it as much as we did.
- 3 ripe, vine ripened tomatoes
- 3 cloves garlic
- ½ large yellow onion
- 1 red pepper
- 1 Tbsp extra virgin olive oil
- 1 28 oz can of peeled, whole plum tomatoes (I used San Marzano)
- 3-4 Tbsp tomato paste
- sea salt and black pepper
- 1 cup low-sodium veggie broth
- ½ cup plain almond milk
- Preheat oven to 350 degrees.
- Cut tomatoes and onions into wedges and remove some of the tomato seeds with your fingers. Remove seeds from red pepper and cut into even slices.
- Place all veggies on a baking sheet, drizzle with olive oil, a generous pinch of sea salt and black pepper and toss. Roast for 40-45 minutes, or until the veggies are tender, lightly browned and close to half their original size. Remove from oven and set aside.
- In a large pot over medium to medium-high heat, add veggie broth, tomato paste, the slightly-drained vine-ripened tomatoes and the roasted veggies. Add another pinch of salt and pepper, stir and bring to a low boil.
- Reduce heat and simmer for 10 minutes. Then use an immersion blender, food processor or blender to puree your soup (leave some whole veggies if you prefer more texture).
- Return to pot and add ½ cup plain almond milk (and more broth if it’s too thick for your liking). You can also sub cream or regular milk.
- Cook for 5-10 minutes more on medium to medium-low heat and serve warm.
- Optional garnishes: pesto, oregano, parsley, roasted red pepper flake, parmesan cheese, basil, garlic croutons. Will keep in the fridge for several days.
adapted from sprouted kitchen
Sincerely Jill February 7, 2013 at 9:08 am
Wow, talk about a food photographer! Your site is gorgeous! I made my way here by the means of Delicate Dots (Jaclyn) and My Yellow Umbrella (Alina), and i’m so glad I did. I, myself, am a fellow Kansas girl currently living in NC. Love your work, and I’m glad to see another foodie in KS!
McKenna Ryan February 7, 2013 at 10:13 am
This looks so absolutely mouth watering!! I would really love some soup right now. xx. McKenna Lou
http://www.lynnandlou.com
Kierstan @ Life {and running} in Iowa February 7, 2013 at 10:37 am
I make a very similar soup based on my mom’s non-vegan version. I swapped out the cream and used coconut milk (canned, full-fat) instead – sOUper delicious!
Jessica@AKitchenAddiction February 7, 2013 at 11:06 am
Love roasted red peppers. . .they sound like the perfect addition to tomato soup!
Monique @ Ambitious Kitchen February 7, 2013 at 11:51 am
Gimme!
Susan Pantle February 7, 2013 at 12:28 pm
I love tomato soup!! Yippee!
Rebecca February 7, 2013 at 1:52 pm
mmmmmmm….so so so very hungry now. I don’t know if I have the patience to make your soup at the moment. It will have to be done later on tonight. Perhaps I will have something sweet for lunch. thanks so for recipe.
Colleen February 7, 2013 at 9:04 pm
This soup looks delicious! Love your site, I am fan.
E February 7, 2013 at 9:15 pm
Always love your recipes.
Gotta say though I don’t like the change in aesthetic. The new iconic photography is pretty severe and the font worsens the effect- doesn’t really feel like a minimalist and fresh take on the food itself (which I really do love!)
Kathryn February 8, 2013 at 4:27 am
This is one of my very favourite flavour combinations – I’ll be making this soup asap.
Andrea Gurine February 10, 2013 at 6:50 pm
Made this with a friend this weekend…so delicious! My friend added shrimp to her leftovers and said it was amazing. Thanks for another wonderful recipe.
Hana February 18, 2013 at 8:53 am
Hi, I recently found your site and find here some excellent cooking inspiration. I tried this tomato soup this weekend and it was delicious. I didn’t have any almond milk and stock around, but I loved this recipe and already shared it with my friend, who loved it as well. Thank you!