Today, we have an incredibly tasty and healthy recipe for you: Vegan Roasted Tomato and Squash Soup. This recipe is brought to you by Original Recipes by Tasting Table, and it’s bound to become your go-to fall favorite. With just one sheet pan, you can whip up this deliciously smooth and creamy vegan bisque that will warm you up from the inside out. Say goodbye to the traditional tomato soup and say hello to the rich flavors of roasted squash in this comforting dish. Perfect for chilly autumn days, this recipe is a must-try for all soup lovers out there. So grab your apron and get ready to impress your taste buds with this scrumptious vegan creation.
Not only is this soup incredibly easy to make, but it’s also packed with all the nutrients you need to stay healthy. We all know that tomatoes are a great source of antioxidants, but did you know that squash is as well? This combination of roasted tomatoes and squash creates a flavor profile that will have you craving for more. Whether you’re a vegan, vegetarian, or just looking to add more plant-based recipes to your diet, this vegan roasted tomato and squash soup is a versatile dish that everyone can enjoy. So why wait? Let’s dive right into the recipe and experience the delightful flavors of this fall-inspired soup.
Ingredients
Roasted Tomatoes
- 2 pounds of tomatoes
- 2 tablespoons of olive oil
- Salt and pepper to taste
Roasted Squash
- 1 butternut squash
- 2 tablespoons of olive oil
- Salt and pepper to taste
Other Ingredients
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
- 1/2 teaspoon of paprika
- 1/2 teaspoon of red pepper flakes (optional)
- Salt and pepper to taste
Instructions
Roasting the Tomatoes
- Preheat your oven to 400°F (200°C).
- Cut the tomatoes in half and remove the stems.
- Place the tomatoes on a baking sheet, cut side up.
- Drizzle olive oil over the tomatoes and season with salt and pepper.
- Roast the tomatoes in the oven for about 30-40 minutes, or until they are soft and slightly charred.
- Remove the tomatoes from the oven and set aside.
Roasting the Squash
- Preheat your oven to 400°F (200°C).
- Peel the butternut squash and cut it in half lengthwise.
- Scoop out the seeds and cut the squash into cubes.
- Place the squash cubes on a baking sheet.
- Drizzle olive oil over the squash and season with salt and pepper.
- Roast the squash in the oven for about 30-40 minutes, or until it is tender and lightly browned.
- Remove the squash from the oven and set aside.
Preparing the Soup
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot.
- Cook until the onion is soft and translucent, about 5 minutes.
- Add the roasted tomatoes and squash to the pot.
- Pour in the vegetable broth and stir in the dried thyme, dried basil, paprika, and red pepper flakes (if using).
- Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
- Use an immersion blender or a countertop blender to puree the soup until smooth and creamy.
- Season with salt and pepper to taste.
- Serve the soup hot and garnish with fresh herbs if desired.
Tips and Variations
Choosing the Right Tomatoes and Squash
When making this soup, it’s important to choose ripe and flavorful tomatoes. Look for tomatoes that are firm and have a deep red color. As for the squash, butternut squash is the best choice for this recipe due to its sweet and nutty flavor. However, you can also use other types of winter squash like acorn squash or kabocha squash.
Adding Flavorful Herbs and Spices
To enhance the flavor of the soup, you can add additional herbs and spices. Fresh basil and oregano are great options to add a fresh and aromatic taste to the soup. You can also experiment with different spices like cumin or smoked paprika to give the soup a unique twist.
Making it Creamier
If you prefer a creamier soup, you can add a splash of coconut milk or cashew cream to make it rich and velvety. Simply pour in a small amount and stir well until it is fully incorporated into the soup. Adjust the amount according to your preference and taste.
Nutritional Information
Unfortunately, we cannot provide specific nutritional information for this recipe as it may vary based on the specific brands and quantities of ingredients used.
FAQs
Is this soup gluten-free?
Yes, this soup is gluten-free. It doesn’t contain any wheat or gluten-containing ingredients. However, as always, it’s a good idea to check the labels of the vegetable broth and other ingredients to ensure they are gluten-free.
Can I freeze the leftovers?
Yes, you can freeze the leftovers of this soup. Allow the soup to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw the soup overnight in the refrigerator and reheat it on the stovetop or in the microwave.
Conclusion
This vegan roasted tomato and squash soup is the perfect fall-warmer. By roasting the tomatoes and squash, you bring out their natural flavors and create a deliciously smooth and creamy bisque. With simple ingredients and easy-to-follow instructions, you can enjoy this comforting soup in no time. Feel free to customize it with your favorite herbs and spices, and make it even creamier with a touch of coconut milk or cashew cream. Whether you’re vegan or simply looking for a comforting soup recipe, this roasted tomato and squash soup will not disappoint. Enjoy!
