For lunch, try making this Roasted Tomato Basil Soup. It’s made from roasted Roma tomatoes and white onions, vegetable broth, fresh basil and nutritional yeast to give it a cheesy flavor.
Roasted Tomato Basil Soup
4 lbs of tomatoes roma, or on the vine, cut wedges
1 Medium white onion, sliced
1-2 Garlic cloves
2 Tablespoons of Italian seasoning
Himalayan salt and pepper as desired
2 Cups of vegetable broth
4 Tablespoons of Parmesan cheese
6 Fresh basil leaves, chopped
-Preheat your oven to 425F degrees. Slice the tomatoes and onions into wedges so they can roast evenly. Add the cut tomatoes, onions and garlic to a large bowl. Add the seasoning and olive oil. Gently mix then add to a baking sheet with parchment paper.
-Roast the tomatoes for 40-45 minutes until they are shriveled and slightly charred and not burnt. Add the roasted vegetables with the veggie broth to the blender and blend until combined. You can also use a immersion blender if you transfer the roasted vegetables to a pot. Then bring the blended soup to a boil and simmer the soup on the stove for about 20 to 30 minutes to cook the tomatoes with the broth and add vegan Parmesan cheese. Season the soup with Himalayan salt and pepper to taste and add chopped basil leaves. You can serve with vegan grilled cheese or with a delicious crusty bread. Enjoy!