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Vegan Roasted Tomato Soup

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  • 4 tablespoons extra-virgin olive oil (2 tablespoons for roasting and 2 tablespoons for onions)
  • 4 cloves garlic (crushed)
  • 1 medium Onion (chopped)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 cans whole tomatoes with juice (Total 56 ounces of tomato)
  • freshly ground black pepper


  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!


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

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