Roasted Tomato and Mushroom Soup

We currently have a surfeit of tomatoes and mushrooms, so I decided to make a roasted tomato soup. I started with Laura Miller’s recipe. The companion video, unfortunately, is now behind a Tastemade pay screen, which is too bad because it’s hilariously adorable (as are all her cooking videos).

Here’s my adaptation: I removed the oil, increased the fresh herbs, and changed the agave syrup to maple syrup. I also added sauteed mushrooms, tomato paste, and BTB base.

Roasted Tomato and Mushroom Soup

  • 2 lbs cherry/grape (or Roma tomatoes, halved)
  • 1 onion, quartered
  • a handful of fresh thyme
  • a handful of fresh basil
  • 2 Tbsp lemon juice
  • 1 TBS maple syrup
  • ¼ tsp cayenne
  • pinch salt and pepper
  • 6 cloves garlic

Toss all of the above together, roast it in a shallow pan (sprayed with a bit of oil) at 450 for thirty minutes. Next, blend in the roasted vegetables until smooth. Add to the blender:

  • 3 ounces tomato paste
  • 1 TBS Better Than Bouillon vegetable base

While the tomatoes are roasting, saute (in a large saucepan)…

  • 2 cups mixed mushrooms (I used portobello and cremini)


  • 1/2 cup vegetable broth with a few drops of liquid smoke

Once the mushrooms are sauteed, pour the blended vegetables from the Vitamix into the large saucepan and heat just until the soup achieves a boil.

Serve topped with…

  • fresh basil, chopped
  • freshly ground pepper
  • vegan parmesan (optional)

This soup is so fresh tasting, and it’s surprisingly creamy, particularly considering that it contains only vegetables–no oil, no cashews…nothing but plants!!

James had a hankering for pasta, so I served his over brown rice rotini, but I had mine as soup and it was very satisfying.21687067_10207973483055356_3816196504944081882_o.jpg I didn’t even need a hunk of the freshly baked baguette I made to accompany James’ pasta!

And here’s Stella trying to act non-chalant (“Baguette?!! …what baguette?!!!).





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