This creamy Roasted Tomato Soup Recipe is a simple one that consists of blending a sheet pan of roasted and scrumptiously spiced, tomatoes, onions, garlic, ginger, and chili peppers with a bit of almond milk. This dairy-free recipe is perfect when paired with some bread or a grilled cheese sandwich, and is ready in 35 minutes.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tsp coriander
- 1/2 tsp turmeric
- 1 tsp smoked paprika
- 3 cups tomatoes
- 1 red onion
- 6 garlic cloves
- 1 inch knob of ginger
- 2 chili peppers optional
- 2 tbsp fresh Parsley
- 1/2 cup Almond milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Peel and chop up the onion, ginger, and garlic.
- Rinse the tomatoes and chili pepper (if using) and roughly chop them up.
- Place the onion, ginger, garlic, tomatoes, and chili pepper on a Silpat-lined or foil-lined sheet pan and spread them out.
- Then make a quick sauce by mixing the turmeric, smoked paprika, and coriander with the extra virgin olive oil. Drizzle this over the chopped ingredients on the sheet pan and toss the ingredients so the sauce is evenly distributed.
- Pop the sheet pan in the oven and bake the spiced ingredients at 375 degrees for 30 minutes.
- Add the roasted ingredients to a blender along with the almond milk and blend until smooth. Or, use an immersion blender.
- Then season with salt and pepper to taste.
- Your delicious roasted tomato soup recipe is ready to enjoy!
- Chop up the fresh parsley and sprinkle it over the roasted tomato soup before serving.
Nutrition
Serving: 1g | Calories: 161kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 16mg | Fiber: 3g | Sugar: 9g
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