Vegan Roasted Tomato Soup

Vegan Roasted Tomato Soup

This was another one of the soups that I redid last week when I was sick.

Vegan Roasted Tomato Soup | www.alldayieat.com

I’ve always been a little skeptical about roasting canned tomatoes.

I’ve tried roasting them before and wasn’t sure I could tell the difference in flavor. (Attempted once for soup many years ago and more recently once for a pasta sauce.)

For the pasta, that may have been because I didn’t roast correctly.

When you roast you have to keep space in between your vegetables, otherwise, they will just steam.

Here is what I did wrong: I dumped two 28 ounce cans of tomatoes in one glass pyrex baking dish and it in the oven for 45 minutes. I don’t think they roasted.

The liquid was still there there was was no browning. Two bad signs. SMH.

After learning the hard way, this time I used one baking dish per 28-ounce can, and almost all the liquid evaporated and I was left with just the tomato bodies. Yes tomato bodies.

See below: 

 

I don’t know what else to call them when they’ve been stripped of their skin and dried out by the oven. Is there a better term?

While the tomatoes were finishing their roast, I sauteed some onions and garlic in olive oil. As soon as the tomatoes were ready, I tossed those in the pot and used my immersion blender to puree. E-Z!

 

 

In summary, the final flavor of this soup was extremely tomatoey. More so than other tomato soups.

The aftertaste was slightly sweet. It was very subtle, but noticeable.

I think that’s what the roasting added to the flavor.

I haven’t noticed a sweet after taste like that before in my tomato soups, so I definitely want to try it again.

Maybe once I get my micro-dwarf tomatoes growing I can use fresh instead of canned! (Yes, a recent discovery of mine. There is such a thing as micro-dwarf tomatoes!!)

Roasting fresh tomatoes will for sure make a difference in the final flavor.

What do you think? Is it worth going to the trouble of roasting canned tomatoes or should we just stick to roasting fresh tomatoes?

Thanks for reading and have a great week!

 

In case you missed them, here are some of my other soup recipes!

 

 

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Vegan Roasted Tomato Soup BigOven - Save recipe or add to grocery list Yum
Course side
Cuisine New American
Prep Time 10 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course side
Cuisine New American
Prep Time 10 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Drizzle about a tablespoon of olive oil per glass Pyrex baking dish. Dump one 28 ounce can onto each baking dish, mix with the oil, and roast in the oven at 300 for at least 45 minutes.
  2. As the tomatoes finish roasting, start chopping the onion and crushing garlic.
  3. Using a large pot on medium heat, add the remaining olive oil. When shimmering, saute garlic, onions, red pepper, and oregano for about 5 minutes until onions are translucent.
  4. When tomatoes have finished roasting, add into the pot. Use an immersion blender to puree.
  5. Season to taste with pepper and serve with buttered toast, minced basil or a grilled cheese!
Recipe Notes

If the soup is too thick, thin with 1 cup of water.

 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My creations cover the globe as I explore and play with anything Japanese, New American, and Indian. Read here: for more about me.

If you get a chance to try one of my recipes, let me know and tag me on Facebook using "@alldayieat" or Instagram "@alldayieatblog" + #alldayieat

 

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8 thoughts on “Vegan Roasted Tomato Soup

  • January 17, 2017 at 6:51 am
    Permalink

    Yes! One of the comfort foods of my childhood and perfect for a rainy day (like the one I woke up to this morning!) I’m excited to see more of your recipes. Take care!

    Reply
  • January 16, 2017 at 11:51 pm
    Permalink

    Hi patrick! Maybe there is not an option to comment on your blogs so I’m commenting here. I guess the problem was that the usage of canned tomatoes. If you use fresh veggies everything will taste better. And use onion garlic paste in any dish (even soup) would give it a distinct taste. It is used in most of the Indian homes. It’s really good that you’re following meat free monday.
    Keep on travelling and make us feel by reading your posts that we too, are travelling.
    Best wishes from India!

    Reply
    • January 18, 2017 at 10:34 pm
      Permalink

      Hi Manasvi! i totally agree with you, thank you for the kind note and happy you enjoy my posts 🙂

      Reply

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