One of the great things about Vegan Mofo is seeing all of the creative themes and delicious recipes from bloggers around the world. I recently stumbled upon a simple recipe for Roasted Tomato Soup from Vegan Urbanite, a vegan who currently lives in South Korea but is from New Zealand. I still had a few beefsteak and heirloom tomatoes left over from my CSA share and wanted an easy way to prepare them. Never fear, the solution is here!

I followed most of her directions, except I kept the tomatoes cooking on the stovetop for another 20 minutes or so versus taking them off the heat and letting them just absorb the flavor. I used my immersion blender to puree the soup in the pot and garnished with basil strips (aka chiffonade for all the fancy chefs out there).

This soup was perfect! The tomatoes were sweet after all of the roasting and the light seasonings and other ingredients really rounded out the entree. I skipped adding coconut milk as I wanted to try it in its purest form. No regrets here! Even Mr. Tuxedo Cat, who is not a fan of tomato soup, really enjoyed this meal.

What tomato soup would be complete without a nice grilled cheese sandwich to accompany it? I quickly put together some Daiya Cheddar Shreds on whole wheat bread, sprayed with a little olive oil for frying, and voila!

It’s great for dipping too.

Overall, we’d rate the soup 4 out of 5 carrots on the veganlicious scale!