Creamy, vegan roasted tomato basil soup! Roasted assorted tomatoes, onions and garlic then mixed with carrots, balsamic + more to create a luscious and delicious soup. Then blended with coconut milk and basil for ultimate creaminess.
Creamy Plant-Based Tomato Soup
8-9 roma tomatoes
2 cups cherry tomatoes
1 yellow onion
5-6 cloves garlic
1/4th cup chopped carrots
1/2 can full fat coconut milk
1 tablespoon balsamic vinegar
4 cups vegetable broth
4 oz regular unsweetened Califia Farms Almondmilk
1 bundle basil
1 tablespoon tomato paste
salt and pepper to taste
Heat your oven to 400 degrees. In a baking tray with parchment or oven proof pan, roast your tomatoes, onion and garlic with olive oil and salt and pepper for 30-45 minutes.
Next, add your roasted mixture in a pot. Add carrots, balsamic vinegar, almond milk, vegetable broth, tomato paste and basil. Season with salt and pepper. Let it simmer and combine together for 30 minutes.
Next, blend the soup mixture in a blender or a hand-blender. After it’s blended, add in your creamy coconut milk, adjust with salt and pepper. Stir well and serve.
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