Fall is creeping up on us and the cooler weather makes me crave soup. Fall is also a great time to pick up baskets of leftover summer tomatoes. While I love freezing a few batches of homemade sauce, this soup is another option to use up the rest of the season’s tomatoes. It’s a vegan recipe but it also pairs well with a grilled cheese sandwich or a veggie melt sandwich. Whether you are a vegan, vegetarian, or carnivore, try this terrific soup with a sandwich for lunch or dinner.
This tomato soup is easy to prepare but will take some time to make. Roasting the tomatoes makes them sweet and rich. It is really worth the extra effort. I make this soup often in the winter also. The tomatoes in the grocery store are not always the best in the off-season but roasting them will always increase the flavor. Once the tomatoes are in the oven, they pretty much cook themselves so you can relax with a cocktail or glass of wine.
The nice thing about this soup is that it freezes so well. You can make several batches and keep it in your freezer to pull out whenever it’s needed. I love coming home to a bowl of warm and tangy tomato soup.
I must admit that I have eaten this soup for the last three days at lunch. Why not? Tomatoes are healthy and the creaminess comes from light coconut milk so there is no reason to feel guilty. This soup is so healthy that I still feel like it is okay to have an oatmeal cookie or two.
Make a batch of this vegan tomato soup and you will have lunch ready for the whole week. You might even want to share some with your coworkers.
Le Creuset 7-quart Stainless Steel Stockpot
360 Bakeware Large Cookie Sheet
Vitamix 5200 Blender
Vitamix 750 Blender