Roasted Tomato Soup

4.0 (2 reviews)

6 lbs. roma tomatoes
1 Tbsp. minced garlic
1/4 cup finely chopped shallots
1/4 cup extra-virgin olive oil
1 cup fresh basil, cleaned and chopped
1/4 cup fresh chives, chopped
1 Tbsp. fresh tarragon, chopped
3 Tbsp. balsamic vinegar
2 tsp. kosher salt
1 tsp. black pepper
5 cups roasted vegetable stock

•Cut the stems off the tomatoes and cut in half. Place cut-side down on a parchment-lined baking sheet and roast in a 350°F oven for 1 1/2 hours, or until the expelled juices dry but the tomatoes are not burned.
•Meanwhile, sauté the garlic and shallots in the olive oil until translucent.
•In a large pot, combine the roasted tomatoes and sautéed garlic-shallots with the remaining ingredients. Simmer for 30 minutes.
•In a blender, purée until well mixed but not completely puréed.

Makes 8 servings

GET PETA UPDATES
Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

Get the Latest Tips—Right in Your Inbox
We’ll e-mail you weekly with the latest in vegan recipes, fashion, and more!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.