I can almost guarantee you saw the viral vegan roasted tomato soup recipe videos, do you want to see how long it really takes to make? Or how hard it really is to make? Today I’m giving it a try! It looks delicious, and everyone says it’s unreal. It’s loaded with tomatoes and some other great ingredients, so let’s get to it! If you like this, be sure to check out this recipe too! and this one!
Soup Time!
We start by prepping our tomatoes, the recipe calls for twelve but I used fourteen. Take the stickers off, wash them, and chop them all in half. Preheat your oven to 365ºf. Put your tomato halves in a roasting pan along with a large knob of ginger and a whole head of garlic. Drizzle all the tomatoes with some olive oil and sprinkle some kosher salt over them as well. Toss it in the oven, let roast for about twenty minutes.
Is Your Mouth Watering Yet?
At this point in the recipe you want to slice up two red onions and a chili pepper, add those to the pan. Add another drizzle of olive oil and salt over everything then it goes back into the oven, this time for twenty five minutes. After that time is up, take it out, remove the ginger from the pan and also peel the skin off of it. Then remove the garlic and squeeze it out of its shell. Dump everything into a dutch oven on a medium heat, making sure you get all of the liquid out of the roasting pan.
Add 400 milliliters of coconut milk, or one can. Then add 600 milliliters of vegetable broth, about a tablespoon of vinegar, a pinch of black pepper and blend or stir that all in. This mixture could need a decent amount of blending if you don’t want it to be on the chunkier side. To make it slightly more rich, I’m adding a few tablespoons of tomato paste.
Grab A Bowl!
Next, I suggest toasting some bread to go alone with your soup or to make croutons for overtop. It’s ready to plate! On top I’m adding a touch of coconut milk, a little olive oil, and some fresh cilantro. This took just under two hours for me from start to finish! The ginger and cilantro are perfectly prominent in your first bite, and they go together so well. It feels almost healing to eat, like it would be perfect on a cold day, or a day you are feeling under the weather! It has a hint of the spice from the chili pepper, and the texture is soft. You need to make this vegan roasted tomato soup recipe! It’s so tasty, quick, and easy! Be sure to watch the full video here!
The Truth About the Viral Roasted Tomato Soup Recipe
Ingredients
- 14 tomatoes
- 1 large knob ginger
- 1 head of garlic
- few tbsp olive oil
- pinch kosher salt
- 2 red onions
- 1 chili pepper
- 400 ml coconut milk
- 600 ml vegetable broth
- 1 tbsp vinegar
- 2 tbsp tomato paste
- pinch fresh cilantro
Instructions
- Wash tomatoes and cut in half.
- Preheat oven to 365ºf.
- Add tomatoes to roasting pan with ginger and garlic.
- Drizzle everything with olive oil and kosher salt.
- Toss in oven, let cook for twenty minutes.
- Slice red onions and chili pepper then add to roasting pan.
- Add another drizzle of olive oil and salt, then back to the oven for twenty five minutes.
- When done, remove ginger from pan and peel off skin.
- Squeeze garlic out of its shell.
- Add tomatoes and everything into dutch oven on medium heat.
- Then add coconut milk, vegetable broth, vinegar, black pepper, and blend/mix all together.
- To make it a little more rich, add a few tablespoons of tomato paste.
- Toast some bread for croutons, or just to enjoy along with soup.
- Top soup with coconut milk, olive oil and fresh cilantro.