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Creamy Tomato Soup

A comforting, plant-based twist on a classic favorite, this vegan creamy tomato soup is smooth, rich, and full of flavor!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: Creamy, Fall, Fresh, Gluten-Free, High-Protien, Summer, Tomaotes
Servings: 6

Equipment

  • Baking Sheet
  • Soup Pot or Dutch Oven
  • High Speed Blender

Ingredients

  • 4 lbs Fresh Tomatoes Cored and halved
  • 1 large White Onion Cut into quaters
  • 1 head Garlic Top sliced off
  • 4 tbsp Olive Oil
  • ¾ tsp Fine Sea Salt
  • ½ tsp Black Pepper
  • 14 oz Silken Tofu
  • 1 cup Vegatable Broth
  • ½ tsp Smoked Paprika
  • 1 tsp Cane Sugar

Instructions

  • Preheat your oven to 375°F and line your baking sheet with parchment paper or a silicone baking mat.
  • Divide the prepared tomatoes, onion, and garlic on your baking sheet. Drizzle your veggies with olive oil, salt, and pepper. Place the cut side of the garlic on the baking sheet. Roast the vegetables until they are golden and soft, 35 to 45 minutes. Let cool to warm or room temperature.
  • Scrape the vegetables and their juices into a high-speed blender along with the silken tofu, and blend until smooth.
  • Pour the soup from the blender into a large pot or Dutch oven and stir in the broth. You may need more or less, depending on how juicy your tomatoes were. Add more or less depending on your preference and how thick or thin you would like your soup. Then add in the smoked paprika and the cane sugar. Bring to a simmer, and cook, stirring occasionally, to meld the flavors together for at least 20 minutes. Taste, again adding more salt or pepper if you like.
  • Extra soup keeps well, cooled and refrigerated airtight, for up to 5 days. Or freeze for longer storage.