Oven Roasted Tomato Soup | Raw. Vegan. Not Gross

Welcome to the season 3 premiere of Raw. Vegan. Not Gross. This season we’re turnin’ up the heat! Literally, as in we’re cooking stuff. So in this first episode, we’re making a delicious oven roasted tomato soup. FULL RECIPE BELOW.

Eric Slatkin, Director
Emily Mraz, Producer
Joanna Gryfe, Associate Producer
Jacob Metiva, Editor
Sharra Romany, Camera
Chris Low, Camera
Carlo Orecchia, Camera
Colleen Haley, AC
Justin Gay, Sound
Linda Sammut, Hair & Make-up
Sophia Green, Food Stylist
Jamie Dore, PA

Recipes by: Laura Miller
For more info on Laura visit:

Music by:


Soup ingredients:
2 lbs tomatoes halved or quartered
1 sweet onion, quartered
1 Tbsp thyme
1 Tbsp roughly chopped basil
2 Tbsp lemon juice
¼ c olive oil
1 Tbsp agave
¼ tsp cayenne
pinch salt and pepper
1 roasted garlic head (recipe below)

Gluten-free toast ingredients:
1 loaf gluten-free bread
olive oil
1 roasted garlic head (recipe below)

Tomato Soup process:
1. Pre-heat oven to 400*
2. Quarter tomatoes and onion and place in a large bowl
3. Add thyme, basil, lemon juice, agave, olive oil
4. Then add a pinch of cayenne, salt and fresh ground pepper and toss
5. Place all ingredients except roasted garlic onto a baking sheet
6. Roast vegetables for 20 minutes
7. Once roasted, put all ingredients into a high speed blender
8. Add all cloves from 1 head of roasted garlic
9. Blend until smooth
10. Finish with black pepper and fresh basil
11. Serve with garlic toast and enjoy

Gluten-free toast process:
1. Pre-heat oven to 400*
2. Drizzle each slice of toast with olive oil
3. Bake in oven for 8-12 minutes, until toast is golden brown
4. Use cloves from second head of garlic and spread onto the toast

roasted garlic process:
1. Pre-heat oven to 400*
2. Slice off the top each head of garlic to expose some of the cloves inside
3. Place garlic cut side down onto a baking sheet
4. Drizzle with olive oil
5. Roast in oven for approx. 30 minutes, until browned and cloves are tender