Roasted Tomato Soup

 

3 pounds grape tomatoes, halved lengthwise

1/4 cup olive oil

1 1/2 teaspoon freshly ground black pepper 

1/4 teaspoon kosher salt

2 small yellow onions, chopped

6 garlic cloves, chopped

1/4 teaspoon crushed red pepper flakes

2 tablespoons plant-based butter

1 28-ounce can whole plum tomatoes

1 1/2 cup basil, roughly chopped

1 teaspoon fresh thyme leaves

1 quart low sodium vegetable broth

Sprinkle of Diaya cheese (optional) 

Baking Soda and Sugar* 

Preheat the oven to 400°F. Prepare a large baking sheet by spraying it with nonstick cooking spray. In a large bowl toss together the halved tomatoes, oil, pepper and salt. Pour the coated tomatoes onto the prepared baking sheet in a single layer, roast in the over for 45 minutes.

Once the tomatoes have 15 minutes remaining saute the onions, garlic and red pepper flakes in the plant-based butter in a large pot over medium heat until the onions start to brown, about 10 minutes. Next add in can of plum tomatoes with their juices, basil, thyme, broth, and the roasted tomatoes from the oven along with any juices from the pan. Bring to a boil, then lower to a simmer cooking uncovered for 40 minutes.

Remove from heat and allow to cool before pouring the soup into a blender (in batches) and pulsing to desired consistency. Add back to the pot and reheat on the stove top. Sprinkle with the optional Diaya and serve!

This recipe makes roughly six large portions and the leftovers freeze excellently.

*Depending on the season and the tomatoes the soup may be a little on the acidic side- this is normal. You can balance the acid with some sugar, or with a tiny pinch of baking soda. The threshold for the perfect soup and a tasteless fizzy soup with the baking soda is very small. Start with just a pinch, stir and taste. Never use more than 1/4 tsp. A pinch of baking soda and a pinch of sugar seem to be the winning combination.