Toasted Tomato Soup (Vegan)

Recipe by Chef Neeley James, Mother’s Cantina

OVEN-ROASTED TOMATOES
4 plum tomatoes, halved lengthwise
1 carrot, sliced into halves
1 red pepper, cut into quarters
4 cloves garlic, whole
2 Tbsp olive oil, pure
*Montreal-style seasoning (kosher salt, freshly ground pepper, red chili flake, garlic, fennel)

TOMATO SOUP
2 Tbsp olive oil, pure
1 medium white onion, chopped
½ cup white wine
3 cups vegetable stock
1-oz can coconut milk
2 cups plum tomatoes, canned
Oven-roasted veggies
1 Tbsp each fresh thyme, fresh rosemary, smoked paprika and sage leaves
Salt and white pepper

DIRECTIONS
Preheat oven to 400°. Place the tomatoes cut-side up, red peppers, carrots and garlic on a baking sheet. Sprinkle olive oil and Montreal-style seasoning to taste over veggies. Roast until dark brown on the edges and soft, about 35 minutes.

Heat the olive oil in a large saucepan over medium heat until it begins to smoke, and sauté the onions until
golden. Add the wine, raise temperature to high heat, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic, roasted tomatoes/veggies, and fresh herbs and reduce by one-quarter.

Puree the mixture in a food processor and pour into a large pot. Add coconut milk, salt and pepper to taste and set aside until just before serving time. If you like your vegan soup a little thicker, prepare a cornstarch slurry to thicken slowly over medium heat, until desired consistency. Reheat over medium heat and pour into a large serving bowl.

Top with vegan cheese and fried flour tortilla chips or your favorite salty-soup crackers.