Description
This creamy roasted tomato soup combines charred Roma tomatoes, bell peppers, sweet onion, and roasted garlic, with creamy cashew milk, a dash of sugar, and Aleppo pepper, for the perfect creamy soup. Pair this tomato soup with a grilled cheese or toasted sourdough!
Ingredients
Scale
- 2.2 lbs (970 g) Roma tomatoes, quartered*
- 1 (5 oz or 155 g) large bell pepper, sliced
- 1 (11 oz or 320 g) medium sweet white onion, cut into wedges
- 1 head of garlic, tops sliced off
- Olive oil and kosher salt for drizzling
- 2 1/2 cups (600 g) water
- 1/2 cup (100 g) cashew milk or any creamy milk or half-n-half
- 4 tbsp olive oil
- 1/4 cup (55 g) tomato paste
- 1 tbsp coconut sugar
- 1–2 tsp Aleppo pepper, adjust to preference
- 2 tsp kosher salt, plus more to taste
- Fresh chopped basil for serving
Instructions
- Preheat your oven to 450°F and line a large baking sheet with parchment paper or grease it with olive oil.
- Prep and roast the veggies and aromatics. Add the quartered tomatoes, sliced bell pepper, and onion to the prepared sheet pan. Drizzle generously with olive oil and kosher salt, and toss to coat everything thoroughly. Rub the garlic head with an extra bit of olive oil and nestle between the veggies. I like to place all of the tomatoes cut-side up to prevent them from sticking to the tray (especially if you aren’t using parchment paper). Roast the veggies and aromatics in the preheated oven for 40-50 minutes, or until the onions and bell pepper have browned on the edges.
- While the veggies and aromatics roast, fry off the tomato paste and spices. In a small saucepan, heat the olive oil on medium-high heat, and add in the tomato paste. Fry for 3-4 minutes, then sprinkle in the coconut sugar and Aleppo pepper, and fry for an additional 1-2 minutes. Remove from the heat and set aside.
- Blend everything. Once the veggies and aromatics are done roasting, carefully remove the skins from the tomatoes (I like to let them cool a bit to make it less hazardous haha). Then transfer everything to a large lender, along with the water, milk, and tomato paste mixture. Blend on low, slowly ramping the speed up to high. Blend the soup for a total of 3-4 minutes or until it’s silky smooth.
- Warm the soup and serve. Transfer the soup to a large pot over medium heat and warm until it reaches a soft boil. Season with additional salt if needed. Serve the soup with a crusty piece of toasted sourdough, or better yet, a grilled cheese sandwich!
- Store any leftovers in a jar in the fridge for up to 5 days.
Notes
- *San Marzano or Roma tomatoes are best for tomato soup, but you can use any variety of tomatoes you have on hand.
- **Once tomato season is over, feel free to use the same amount of canned San Marzano tomatoes. Roast the bell peppers and aromatics as instructed and add in the canned tomatoes when you’re ready to blend the soup together.