What culinary magic happens when you drizzle olive oil on a baking sheet laden with tomatoes, red peppers, fennel, carrots, shallots, and garlic, season them with salt and black pepper and toss, sprinkle with fresh thyme leaves — then roast, add to vegetable stock and finally blend this mixture to smooth, creamy perfection.
The delectable result is a vegan Roasted Tomato, Red Pepper and Fennel Soup.
This healthy, dairy-free roasted vegetable soup really hits the spot on a cold or chilly day.
With the blended flavors of roasted tomatoes, red peppers, fennel, carrots, shallots, garlic and thyme this soup is sure to please.
Best of all, it tastes even better the next day, so consider making a double or triple batch.
It will store in the refrigerator for several days or it can be frozen for a quick lunch or light dinner later.
Safety Tip: If you don’t have a stick or immersion blender, you can also process the cooked veggies and liquid in a blender.
Make sure blender lid is properly vented to prevent the hot liquid from exploding, however.
With the blended flavors of tomatoes, red peppers, fennel, carrots, shallots, garlic and thyme this vegan Roasted Tomato, Red Pepper and Fennel Soup is sure to please.
Vegan Roasted Tomato, Red Pepper and Fennel Soup
Prep time: 10 minutes
Cook time: 35 minutes
1½ lbs. Roma tomatoes, halved
2 medium red bell peppers, deseeded and quartered
1 large fennel bulb, thinly sliced
2 large carrots, cut in half lengthwise
2 medium shallots, outer skin removed and halved
4 cloves garlic, smashed and peeled
2 T. extra virgin olive oil
Sea salt and black pepper, to taste
2 T. fresh thyme leaves
4 c. organic vegetable broth
½ c. full-fat coconut milk
½ c. fresh basil leaves, thinly sliced
Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet.
Drizzle with olive oil and season with salt and black pepper, to taste.
Toss to combine and sprinkle veggies with fresh thyme leaves.
Place baking sheet in preheated oven and roast until vegetables are tender and lightly charred, approximately 20-25 minutes.
Transfer the roasted veggies and any juices from the baking sheet to a large soup pot and add vegetable broth.
Cook over medium heat, stirring occasionally, until hot and and bubbly. Remove from heat.
Using an immersion blender, blend contents of the soup pot until completely smooth.
Stir in the coconut milk and fresh basil, and serve immediately.
Have you made any roasted vegetable souos?
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