Roasted Tomato Soup

Happy Sunday wanderers and welcome back to another post. In classic Abi fashion I’m back at you with another recipe that has almost no measurements! All you are going to need is a sheet pan and a blender to bring this delicious fall soup to fruition!

Ingredients

• Tomatoes (garden or farm fresh is best)

• Onion & Garlic

• Celery

• Carrot

• Olive Oil

• Salt & Pepper

• Nutritional Yeast

• Paprika

• Vegetable Broth

• Vegan Sour Cream

Firstly, I filled a whole baking tray with tomatoes that were quartered or chopped into sixths depending on their size. On the same baking tray I added equal parts diced onion, celery, and carrot. You can use the pre-chopped veggies from the grocery store to make this dish even more simple. Generously coat your tray of vegetables with olive oil, salt, garlic powder and paprika. If you have fresh garlic you can roast the bulb along with your vegetables instead. Roast the entire tray of veggies at 425 degrees fahrenheit for 45 minutes.

When the vegetables are roasted spoon everything, including any juices, into your blender. To the blender add a generous amount of nutritional yeast and a dollop of vegan sour cream for creaminess and consistency. I blended in about 1/2-3/4 of a quart of vegetable stock to reach my desired soup consistency.

That is it you’re done! I plated my soup with a swirl of olive oil, a dollop of the vegan sour cream, and a sprinkle of dried basil for color. Any fresh green will look even more incredible! Serve with a vegan grilled cheese or perhaps some buttery garlic bread. I hope you enjoyed this recipe. Let me know if you try it!

Wander often & wonder always,