A simple and delicious baked tomato soup using fresh vegetables like tomatoes, celery, and carrots, blended with plant milk and veggie broth, and garnished with basil and seeds.
1: Preheat oven to 400°F.
2: Place tomatoes, onion, garlic, celery, and carrots onto a large baking sheet.
3: Drizzle veggies with olive oil, salt, pepper, and dried herbs; toss together.
4: Spread the veggies evenly on the baking sheet and bake for 35-45 minutes until slightly charred.
5: Remove from oven and transfer cooked veggies (except garlic) to a high-powered blender.
6: Squeeze the garlic into the blender along with plant milk and veggie broth; blend until smooth.
7: Add chopped basil to the blender and pulse to mix well.
8: Taste for salt and adjust if necessary.
9: Pour soup into serving bowls and garnish with olive oil, hemp seeds, nutritional yeast, and red pepper flakes.
