This easy vegan tomato soup is hearty, creamy, and full of sweet tomatoes, making it perfect for any time of the year.
This rustic soup is thickened with brown rice instead of heavy cream for a deliciously creamy texture without any dairy!
Preheat the oven, then cut your tomatoes in half. Arrange them on a baking sheet. Spray the tomatoes with cooking spray, then season with salt and pepper.
You can toss them in olive oil or melted coconut oil in place of the cooking spray if you prefer. This step encourages them to caramelize in the oven.
Roast until the tomatoes are lightly charred and slightly shriveled. Reserve the juices for the soup.
In a large pot or Dutch oven, heat some olive oil or vegan butter over medium heat. Add the tomatoes, rice, garlic, veggie broth, and seasoning to the pot.
Stir and bring the mixture to a boil on medium high heat. Reduce the heat and let the soup simmer for 20 minutes.