Creamy Vegan Tomato Sheet Pan Soup Recipes
CREAMY VEGAN TOMATO SHEET PAN SOUP
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
- Drain the peeled tomatoes and reserve the liquid. Place the tomatoes evenly on the lined sheet pan. Spread the mirepoix on the sheet pan with the tomatoes. Drizzle the tomatoes and mirepoix with oil, and sprinkle with red pepper flakes and salt.
- Bake until the mirepoix is lightly browned, about 30 minutes. Allow to cool slightly.
- Place the cooked tomato mixture in a blender using tongs, along with the vegetable broth, bread and reserved tomato juice, Blitz until smooth and transfer to a medium soup pot.
- To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
- To freeze, divide the soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.
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EASY CREAMY VEGAN TOMATO SOUP | AMBITIOUS KITCHEN
2020-09-28 Add in tomatoes to the pot and use a spoon to break up the tomatoes as best as you can, then add in coconut milk, italian seasoning, salt …
From ambitiouskitchen.com
4.9/5 (36)Total Time 45 minsCuisine AmericanCalories 256 per serving
From ambitiouskitchen.com
4.9/5 (36)Total Time 45 minsCuisine AmericanCalories 256 per serving
- First, caramelize your onions: Place a large pot over medium heat and add in ½ tablespoon olive oil, onions and a little bit of salt; stir to coat. Cook onions, stirring occasionally; check your onions every 5-10 minutes until they have completely caramelized and turned golden brown. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit. You can also add in a few teaspoons of water to help deglaze the pan. Once the onions have caramelized, reduce heat to low and stir in the garlic. Cook for 2 more minutes or until garlic is fragrant.
- Add in tomatoes to the pot and use a spoon to break up the tomatoes as best as you can, then add in coconut milk, italian seasoning, salt and a lot of pepper. Simmer for 5 more minutes.
- Carefully transfer all of the mixture to a high powered blender or feel free to use an immersion blender. Blend until completely smooth (be careful while you do this!), then transfer puree back to the pot. Allow mixture to simmer for 5 more minutes. Taste and add more salt and pepper, if necessary. Garnish with fresh basil and a drizzle of coconut milk, if desired. Serve with crackers, garlic toast/bread or whatever your heart desires. Serves 4.
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From tasteofhome.com
Estimated Reading Time 6 mins
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Estimated Reading Time 6 mins
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From kathysvegankitchen.com
Reviews 2Servings 6Cuisine AmericanTotal Time 35 mins
From kathysvegankitchen.com
Reviews 2Servings 6Cuisine AmericanTotal Time 35 mins
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