Roasted Vegan Tomato Soup With Garlic Food

ROASTED VEGAN TOMATO SOUP WITH GARLIC

Steps:

• Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet.
• Coat tomatoes with cooking spray, sprinkle with salt & pepper to taste.
• Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.
• Heat olive oil in a large pot over medium heat. Add roasted tomatoes, garlic, rice, vegetable stock, fire roasted diced tomatoes, salt, and pepper to the pot.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Using an immersion blender, blend the soup in the pot.
• Divide into 4 bowls, top with chives or fresh parsley if desired.

VEGAN TOMATO SOUP

Steps:

• Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
• Remove soup from heat and cool slightly. Remove bay leaves and basil.
• Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.

ROASTED GARLIC-TOMATO SOUP

Steps:

• In a 2-qt saucepan, heat oil over medium heat.
• Add onion and cook and stir 5 minutes.
• Stir in tomatoes, broth, basil and pepper flakes and heat to boiling.
• Reduce heat; cover and simmer 10 minutes.
• Remove from heat; uncover and cool for 15 minutes.
• Place mixture in blender, cover and blend until smooth.
• Return to sauce pan and stir in cream, if using.
• Heat through until hot.