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. I didn’t even need a hunk of the freshly baked baguette I made to accompany James’ pasta!