Vegan Tomato Soup
Serves 420 mins prep70 mins cook
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.
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What you need
Instructions
0 Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet. 1 Coat tomatoes with cooking spray, sprinkle with salt & pepper to taste. 2 Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices. 3 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. 4 Bring to a boil, reduce heat and simmer for 20 minutes. 5 Using an immersion blender, blend the soup in the pot. 6 Divide into 4 bowls, top with chives or fresh parsley if desired.View original recipe