FAQs
What is the best type of tomato for roasting?
Roma or plum tomatoes work best because they have less water and more flesh, which gives a richer, less watery soup.
Can I use canned tomatoes instead of fresh ones?
Yes—drain and pat them dry, then roast them on a baking sheet. This shortcut still yields deep flavor while saving prep time.
How can I make the soup dairy‑free but still creamy?
Blend soaked cashews or use coconut milk or almond milk in place of cream. Add a splash of nutritional yeast for extra richness.
What’s the ideal storage method for leftover soup?
Keep the cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze in portion‑size bags for up to 3 months.
How do I boost the protein and fiber content?
Stir in cooked lentils, chickpeas, or a handful of white beans during the simmering step. This adds texture, protein, and fiber.
