Roasted Tomato Soup Recipe
Learn how to make this easy roasted tomato soup recipe, by following this recipe you will master roasting the tomatoes for that extra umami flavor, and you will end up with a super delicious and nutritious tomato soup recipe for all your family to enjoy.
Ingredients
- 12 Vine Tomatoes medium size
- 1 red pepper
- 5 garlic cloves big
- 1 white onion
- 3 tbsp olive oil
- 1 tsp bouillon powder
- 1 cup water
- ¼ cup tomato paste
- 165 ml coconut cream canned
- ¼ cup fresh basil leaves loosely packed
- ¼ tsp dry oregano
Instructions
- Preheat the oven to 200°C (400°F).
- Slice the tomatoes into halves, and slice the white onion into thick slices. Cut the bell pepper into quarters, and discard the seeds. Place all of the veggies in a baking tray/dish. Add the garlic cloves with the skin on.
- Drizzle the veggies with olive oil and sprinkle them with salt & pepper. Pop the baking dish in the preheated oven and let them roast for 40 minutes, or until they become soft and slightly caramelized around the edges.
- Once the veggies are perfectly roasted, take them out of the oven and squeeze the roasted garlic out and discard the garlic clove skin.
- Transfer the roasted veggies to a pan and add the remaining ingredients: tomato paste, fresh basil leaves, dry oregano, bouillon powder, water, and coconut cream.
- Bring to a boil then let it simmer for 10 minutes. Either transfer it to a blender and blend till creamy or use a hand blender to blend the soup into a creamy consistency.
- Serve it with freshly toasted bread or vegan cheese samosa and enjoy.