Easy Roasted Tomato Soup

Use the freshest, ripest, juiciest red tomatoes you can find for this super-easy recipe, as there’s fewer other added flavors. If you find that you need a bit more spice, add a spoonful of nutritional yeast, a dash of cayenne pepper, or an extra shake of salt and pepper.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 4


  • 6 large tomatoes
  • 1 small onion
  • 4 cloves garlic
  • 2 Tbsp. olive oil
  • 1 1⁄4 cups soy milk
  • 2 Tbsp. chopped fresh basil
  • 1 1⁄2 tsp. balsamic vinegar
  • 3⁄4 tsp. salt
  • 1⁄4 tsp. black pepper


  • Preheat oven to 425°F.
  • Slice tomatoes in half and chop onion into quarters. Place tomatoes, onion, and garlic on baking sheet and drizzle with olive oil. Roast in the oven for 1 hour.
  • Carefully transfer tomatoes, onion, and garlic to a blender, including any juices on the baking sheet. Add remaining ingredients and purée until almost smooth.