Creamy Roasted Tomato Soup

Serves 6.


  • 2-20 oz. cans Whole Fire Roasted Tomatoes
  • 2 large onions, peeled and cut into fourths
  • One head of garlic (remove outside skin and cut off top)
  • 1 T olive oil
  • salt and pepper, to taste
  • 3 tsp paprika
  • 4 tsp dried basil
  • 3 tsp dried oregano
  • 2 T maple syrup
  • 2 C water
  • 1 C non-dairy milk of choice
  • 4 splashes hot sauce
  • 2 bay leaves

Preparation Steps

  1. Preheat oven to 400 degrees.
  2. Place the garlic head and onions face-up on parchment-lined baking sheet. Drizzle with olive oil.
  3. Roast approximately 60 minutes.
  4. Let cool 5 minutes, then remove garlic from skin  (the inner cloves should easily slide from remaining skin).
  5. Process canned tomatoes in food processor, then pour into a large pot on stovetop.
  6. Cut onions in fourths then process with garlic in food processor and add to the tomatoes in the pot.
  7. Add the remaining ingredients and stir to combine.
  8. Bring to a simmer over medium heat then reduce heat to low and simmer approximately 15 minutes.
  9. Enjoy with your favorite bread.