Roasted tomato soup. Vegan.

Roasted tomato soup. Vegan.

Roasted tomato soup. Vegan. | By Knead to Cook

Roasted tomato soup.  Vegan.

This soup can be made for less than $10 total with leftovers.  Go to your farmer’s market or farm stand now and pick up tomato seconds – all different tomatoes work from cherry to heirlooms.  You can buy several pounds for $6 or less.  Tomatoes don’t need to be perfect and this soup is wonderful for preparing to freeze. This recipe is totally full-proof.  Super delish!  Perfect for a dinner party just pair up with some white wine, crusty bread and a lovely salad.  Easy and a bargain!

I make so many different varieties of this soup- like I said, it’s full-proof.  Add what you love, omit what you don’t and just have fun with the recipe.


4-6 lbs of fresh tomatoes, washed and quartered
1 medium yellow onion, sliced
Olive oil
2-3 tablespoons balsamic vinegar
Fresh or dried parsley
1 handful of fresh basil
1 teaspoon or so of diced oregano – dried or fresh
1 bell pepper, washed and diced up



First you will need to roast your tomatoes.  Preheat your oven to 325 degrees and drizzle a bit of olive oil on your baking sheet.  Place your tomatoes, onions and peppers on the pan. Sprinkle with salt, pepper and parsley. Toast to coat with your hands so that the spices, olive oil etc. are distributed throughout.  Then place in the oven for 1-2 hours.

This is what they will look like post-roasting.

Place the tomatoes into your Dutch oven.  Add your basil and oregano.  Have the burner on low flame.  Stir to incorporate then take your immersion blender and blend until creamy.  Drizzle with your good quality balsamic vinegar and taste.  Adjust spices as needed. Let simmer until ready to serve.

Can be frozen in tupperware container for up to one month.

Garnish with fresh basil leaves.

Fitness front update:

Last week my mileage was a bit on the lower side because of the heat and the holiday. I just wasn’t feeling it.  Lifted 2 days and ran 4.  Total of 20.08 miles at 2:43:03.  It wasn’t impressive but I got it done. Thankfully this week the heat is supposed to move on with more seasonal temperatures ahead and I’m so happy!

Yesterday we woke up early and headed out for our bike ride. We went the furthest yet… 38 grueling miles.  There are moments that I wonder if my husband’s goal is to kill me or just make me stronger. I’m embracing cycling more but yesterday was a bit challenging.  Cars too close with drivers rushing off to church with cups of coffee in hand – more concerned with the coffee than the road.  Hill after higher hills to tackle.  A lot of mental roadblocks I had to break through.  It was hard but I did it!  And I’m getting closer to a half century ride and I’m so proud of myself.  And any ride that I go on without falling is a great thing (ha ha).


Today I ran 5 a bit slower as my legs were still quite fatigued after the ride yesterday.  The cooler temps are here and I’m so happy!  Hoping it energizes my workouts a bit more.

Make it a great week!


— Knead to Cook


  1. that pic of water running over tomatoes… gorgeous!!

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