Soup is a comfort food for me. My Mom made homemade soup a lot when I was growing up. For me, there is nothing better than a bowl of soup with crusty bread to make you feel better! One of my favorites was tomato soup – this is my favorite grown-up version and it is wonderful!!


3 ripe, vine ripened tomatoes3 cloves garlic1/2 large yellow onion1 red pepper1 Tbsp extra virgin olive oil1 28 oz can of peeled, whole plum tomatoes3-4 Tbsp tomato pastesea salt and black pepper1 cup low-sodium veggie broth1/2 cup plain almond milk – or regular milk if preferred


Preheat oven to 350 degrees FahrenheitCut tomatoes and onions into wedges and remove some of the tomato seeds with your fingers. Remove seeds from red pepper and cut into even slices.Place all of the veggies, including the garlic, on a baking sheet, drizzle with olive oil, a generous pinch of sea salt and black pepper and toss. Roast for 40-45 minutes, or until the veggies are tender, lightly browned and close to half their original size.Remove from oven and set aside.In a large pot over medium to medium-high heat, add veggie broth, tomato paste, the slightly-drained vine-ripened tomatoes and the roasted veggies.Add another pinch of salt and pepper, stir and bring to a low boil.Reduce heat and simmer for 10 minutes.Then use an immersion blender, food processor or blender to puree your soup (leave some whole veggies if you prefer more texture). Be very careful as the liquid is hot — you may want to let it cool a bit before blending.Return to pot and add 1/2 cup plain almond milk (and more broth if it’s too thick for your liking). You can also sub cream or regular milk.Cook for 5-10 minutes more on medium to medium-low heat and serve warm.Optional garnishes: pesto, oregano, parsley, roasted red pepper flake, vegan Parmesan cheese, basil, garlic croutons.Will keep in the fridge for several days.


Servings 4

Amount Per Serving

Calories 145

Total Fat 4.2 g

Cholesterol 0 mg

Sodium 558.2 mg

Potassium 898.9 mg

Total Carb   21.9 g

Protein         4.1 g

Vitamin A        48.9 %

Vitamin C        122.9 %

Calcium           9.7 %

Iron                   4.7 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA