Vegan Tomato Soup
Serves 4
20 mins prep
70 mins cook
90 mins total
I love this easy vegan tomato soup since it is hearty, creamy, and full of the natural sweetness of ripe tomatoes. I thicken it with brown rice instead of heavy cream, so it has a rich and comforting texture without any dairy. I usually serve it with crusty bread for a satisfying lunch or dinner any time of the year.
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.
