Go Back
Print

Roasted Tomato Soup – Vegan and Easy

Course soups
Cuisine vegan dinner, vegan lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 small onion diced
  • 2 garlic cloves minced can decrease to one if using roasted tomatoes with garlic
  • 1 cup roasted tomatoes* can skip, also see Sound Bites for fun facts
  • 2 28 ounce cans whole peeled tomatoes
  • 1/2 tsp ground cloves
  • pinch red pepper flakes
  • 2 slices bread white, potato, whole wheat with crusts removed
  • sea salt and pepper to taste

Instructions

  1. Prepare roasted tomatoes per Vegan Tomato Tart and reserve one cup.
  2. Heat olive oil over medium-low heat in large pot.
  3. Sauté onions for about 10 minutes until translucent.
  4. While onions are sautéing, mince garlic.
  5. Add garlic to pot after 10 minutes and suaté for 1-2 minutes until fragrant.
  6. Add tomatoes, cloves and red pepper, stir and simmer for 15 min.
  7. Tear bread and add to pot.
  8. Using stick blender (or remove to standing blender) blend until smooth.
  9. Salt and pepper to taste.

Recipe Notes

Tomatoes...we all know they are healthy but here are a few things you might not know. Unlike some foods that retain more nutrients when raw, cooking tomatoes actually increases their nutrients, specifically lycopene! Why lycopene? You may have heard the link between lycopene and prevention of some cancers, and though that may be true, newer studies suggest otherwise. Interestingly though, lycopene intake DOES increase bone strength-pretty cool! Tomatoes are also great for the ol' ticker, lowering cholesterol and preventing clots.I "heart"ily approve!