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+ servings

Fire Roasted Tomato Soup

Course Soup
Cuisine American
Keyword soup, vegan
Prep Time 20 minutes
Cook Time 29 minutes
Total Time 50 minutes
Servings 6
Author Planted and Picked

Ingredients

Tomato Soup

  • 2 large carrots thickly sliced into medallions
  • 3 tsp avocado oil (divided)
  • 1 cup onion finely diced
  • 2 large cloves garlic minced
  • 2 tsp balsamic vinegar
  • 1 tsp sea salt
  • 1 tbsp dried oregano
  • 1 tsp dried basil
  • 2 28 oz cans crushed fire roasted tomatoes
  • 4 cups vegetable broth
  • 8 sprigs fresh thyme tied
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp coconut sugar
  • 1 cup soy milk

Garlic Croutons (Optional)

  • 3 thick slices sourdough bread cut in 1 inch cubes
  • 1 tbsp olive oil
  • 2 large cloves garlic minced

Instructions

Tomato Soup

  • Preheat oven to 350℉.  Toss sliced carrots in one third of the avocado oil (1 tsp as per the original recipe) and season lightly with sea salt and pepper and lay flat in iron skillet or on a baking sheet. Place in oven and roast for 20 minutes.
  • Heat the remaining avocado oil (2 tsp as per the original recipe) in a heavy pan and sauté onion over medium low heat until translucent (5 to 6 minutes) and add minced garlic, sautéing for an additional 3 to 4 minutes, being careful not to brown.
  • Add the roasted carrots to the pan and add balsamic vinegar to deglaze the pan and reduce heat to low.
  • Add sea salt, dried oregano and basil and stir to combined.
  • Add all remaining ingredients with the exception of the soy milk and bring to a boil before reducing to simmer for 30 minutes.
  • Remove thyme sprigs and blend soup using an immersion blender for easy clean-up or transfer to a blender in batches. Add soy milk and stir to mix.
  • Taste soup and adjust seasoning to taste. If you find that there remains some acidity, add a small amount of additional coconut sugar and heat/stir to dissolve.

Garlic Croutons (Optional)

  • Toss cubes of bread in olive oil and garlic and bake in a 350℉ oven for 15 minutes or until lightly toasted. We added a little of our vegan sour cream together with the croutons to garnish the soup just before serving.