Roasted Tomato Soup

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I missed creamy tomato soup since going vegan, so here’s a plant-based version you’ll love:

1 large bowl tomatoes, chopped

1/4 onion

1 carrot, chopped

1 clove garlic, chopped

salt pepper to taste

1/2 cup vegetable broth

1/2 cup soy or almond milk

1 handful fresh basil, chopped


Roast the tomatoes, onion, garlic, carrot, olive oil, salt and pepper at 400 degrees for 35 minutes. Put into a large blender with the broth and plant milk and blend until smooth (be careful of the steam). Pour into a pot and bring to a boil, and then simmer on low for about 5 more minutes, seasoning with more salt, pepper, and then basil. Serve hot and enjoy!

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