Vegan Roasted Tomato Soup

A cozy, slow-roasted blend of ripe tomatoes, garlic, basil, and chili — perfect with grilled cheese on a chilly day.

Ingredients

• 2 lb ripe tomatoes, halved

• 1 red onion, quartered

• 1 head garlic, top cut off

• Handful of basil

• Olive oil, for drizzling

• 1 teaspoon chili flakes

• Salt and black pepper, to taste

• 1 cup vegetable stock

Instructions

1. Roast the Vegetables
   Preheat the oven to 400°F. In a heatproof baking dish, arrange the tomatoes, onion, garlic head, and basil. Drizzle generously with olive oil and season with chili flakes, salt, and pepper. Roast for 30–40 minutes, until the tomatoes are soft and caramelized.

2. Prepare the Garlic
   Once slightly cooled, squeeze the base of the garlic head to release the roasted cloves.

3. Blend the Soup
   Transfer the roasted ingredients to a blender. Add the vegetable stock and blend on low, gradually increasing to medium speed until smooth.

4. Taste and Serve
   Season to taste with salt and cracked pepper. Serve warm — ideally with a grilled cheese sandwich.