Vegan Roasted Tomato and Squash Soup Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
6 Servings
Ingredients
  • 10 Roma tomatoes, halved
  • 2 cups cubed butternut squash
  • 1 onion, cut into chunks
  • 3 chopped carrots
  • 4 chopped garlic cloves
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 3 cups vegetable broth
  • 1 tablespoon nutritional yeast
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 1 cup coconut milk
Directions
  1. Preheat the oven to 400 F.
  2. Add the tomatoes, butternut squash, onion, carrots, garlic, oil, ½ teaspoon salt, and ¼ teaspoon pepper to a large bowl. Toss to combine.
  3. Spread the vegetables onto a large baking sheet and cook for 45 minutes.
  4. Add the cooked vegetables, broth, nutritional yeast, remaining salt, remaining pepper, thyme, and sage to a blender and blend until smooth.
  5. Pour the soup into a large soup pot and add the coconut milk. Stir.
  6. The vegan roasted tomato and squash soup is ready to serve. Top with fresh herbs and vegan croutons if desired.