• Facebook
  • Twitter
  • Instagram
Please reload

Creamy Roasted Tomato Soup

Albina Verveiko

Los Angeles


Instagram: @albinasveganfood


4 tomatoes 
2 onions
2 red bell peppers
3 garlic cloves
2 tbsp olive oil
2 tbsp balsamic vinegar
1 cup vegetable stock
2 sprigs of fresh thyme
1 sprig of fresh rosemary
1 tsp smoked paprika
1 tsp salt, plus more to taste

1⁄4 tsp black pepper, plus more to taste


Preheat oven to 350°F.

Cut tomatoes, red bell peppers and onion in half lengthwise. Peel the garlic.

Place the tomatoes, red bell peppers (facing up), onions and garlic side by side on a baking sheet. Add thyme, rosemary and spices. Drizzle with olive oil and balsamic vinegar.

Roast at 350°F for 35-40 minutes or until bell peppers are roasted and tomatoes have caramelized.

Transfer roasted veggies to a blender and add the vegetable stock. Blend until smooth.

Transfer soup to a saucepan on the stove. Simmer for about 10 minutes. Enjoy.

Share on Facebook
Share on Twitter
Please reload