This Roasted Tomato Soup is so incredibly simple, I don’t know why I haven’t shared it with you before! It is comprised of roasted tomatoes, onions, celery and carrots along with one surprise ingredient. Potatoes. I know, kind of crazy, right? But stick with me. The potatoes help act as a binder and give that velvety, creamy texture without the addition of actual cream. Of course, you could opt to add a vegan creamer, but I’ll leave that up to you.
Once the veggies are roasted to perfection, you’ll already begin to smell the deliciousness. They get pureed in a food processor or blender. To that puree, we’ll be adding a bit of marinara (store bought is fine) and to thin it out, vegetable broth. Season it up and you have an amazing soup that barely took any work at all!
1 Onion, cut into large chunks
1 Russet Potato, cut into small cubes
1 stalk Celery, cut into large dice
1 large Carrot, cut into medium dice
Salt & Pepper
Basil or other dried herbs, to taste
1 tsp Olive Oil for cooking vegetables
1-1/2 C Marinara Sauce (store bought is fine)
1 C Vegetable Broth
Homemade or store bought croutons
Preheat oven to 375 degrees.
On a sheet pan, toss together the potatoes, onions, carrots, celery and tomatoes with the olive oil.
Season with salt and pepper.
Roast until veggies are fork tender. Allow to cool slightly before proceeding.
Remove all of the veggies from the sheet pan to a food processor or high speed blender. Process to a puree.
Add the marinara and enough veggie broth to the blender to thin.
Pour back into a saucepan to reheat.
Serve with your favorite vegetarian or vegan grilled cheese or simply homemade croutons.