Roasted Tomato Soup

This recipe comes from Kripalu. They generously share some of their recipes on their website and the Roasted Tomato Soup caught my eye. This makes a beautiful healthy homemade soup in under an hour.

Vegan Roasted Tomato Soup

Serves 4–6

4 cups plum tomatoes, cut in half
2 stalks celery, diced
1 small carrot, diced
½ medium onion, large diced
2 cloves garlic
1 teaspoon dried marjoram
Pinch of cayenne
¼ teaspoon salt
Pinch of black pepper
1½ tablespoons olive oil
1 cup canned tomato puree (I ended up using sauce since I didn't have puree in the house)
½ cup canned diced tomato (I used fresh plum tomatoes, diced)
1 cup vegetable stock or water, plus additional for blending
1 cup unsweetened rice or soy milk (if you don't want to go vegan, I would add evaporated milk)
1 tablespoon red wine (I used white since that's what I had open and available)
¼ cup fresh basil, chopped
Salt to taste

Preheat oven to 400 degrees.

Toss tomatoes, celery, carrots, onion, garlic, marjoram, cayenne, salt,

and pepper with olive oil and spread on a large baking sheet.

Roast in the oven until veggies are soft and begin to brown, about 20 to 25 minutes.

Transfer vegetables to a blender and blend until smooth, adding stock or water as needed.

Transfer to a large soup pot and add remaining ingredients.

Simmer to heat though, about 15 minutes.

Serve topped with croutons, sprouts, or fresh avocado.

I went with the avocado. This soup was delicious.