This recipe makes a great meal prep for the week for it lasts about 5-7 days in the fridge and reheats beautifully. I highly recommend to add a grilled cheese or quesadilla along with this tomato soup for dunking purposes.
Preheat oven to 400. Place your prepped tomatoes, onion, garlic, celery, carrots, and zucchini onto a large baking sheet pan. Drizzle everything in olive oil, salt, pepper, dried herbs and toss everything together.
Evenly spread veggies on baking sheet pan and bake at 400 for 35-45 minutes or until everything starts to char slightly.
Once done, remove and with a spatula pour cooked veggies except the garlic bulb into a large high powered blender. Carefully without burning yourself, squeeze the garlic out of the garlic bulb into the blender with plant milk, veggie broth and blend until smooth or just slightly chunky.
Lastly, add chopped basil and pulse on high about 5-10 times to get basil fully mixed with soup. Taste for salt.
Grab your serving bowls and pour our your desired amount into each. Garnish with drizzle of olive oil, sprinkle of hemp seeds, nutritional yeast, and a few shakes of spicy red pepper flakes. Enjoy immediately, while still warm.
