Vegan roasted tomato soup

This creamy Vegan roasted tomato soup is full of flavour from summer tomatoes, garlic and onions that have been roasted to perfection in the oven.

It is tomato season here in Spain we are enjoying all my favorite tomato recipes and this by far my favorite! This soup uses easy ingredients and is packed full of flavor.

Another soup that’s also made from fresh tomatoes is this Fresh Tomato Bean Soup packed with extra protein from the beans.

Ingredients:

• Tomatoes, this recipe is so versatile so you can use any tomato that’s flavourful and in season. I used vine tomatoes, roma tomatoes, heirloom tomatoes and even some cherry tomatoes. A mix of different tomatoes can also be used.
• Onions, peeled and quartered
• Garlic cloves, peeled
• Olive oil, I use a good quality Spanish olive oil that’s fruity and full of flavour. Use your favourite!
• Salt, sea salt or normal table salt work.
• Ground black pepper
• Vegetable stock, I use organic
• Tomate frito or passata
• Sun dried tomatoes in oil, drained
• Fresh basil
• Cayenne pepper (optional) I love the extra little spice kick to contrast the creamy sweetness from the roasted tomatoes.

Going that extra step of roasting the tomatoes, onion and garlic until they’re soft and sweet, elevates this soup to the next level and your house will be filled with the most wonderful aroma.

Instructions:

Preheat the oven. Quarter the tomatoes and remove the hard stem part at the top. Place in a large baking tray with edges with the onion and garlic. Drizzle with oil, salt and pepper and bake for about 45 minutes.

In a large pot, add the the tomatoes and onions from the oven with the stock, tomate frito and sundries tomatoes. Simmer for 10 minutes.

Remove from heat, add the basil and mix using a hand held blender until smooth. If the soup is to thick, add a little water. Salt and pepper to taste and add some cayenne pepper if you like a little heat.

Top Tip:

I like my soup a little rustic but if you like it smoother, pour the soup through a strainer or colander to remove any small pieces of skins. If you like your tomato soup with a little kick to it, add a pinch of cayenne pepper.

I make a big batch of this soup on the weekend and save the leftovers in the fridge, tastes even better reheated the next day for dinner.

TOPPINGS & SERVING SUGGESTIONS:

• Optional Toppings: I love topping this soup with some chill flakes, a drizzle of olive oil and some fresh basil. Other great toppings are, some plant based cream, flaky sea salt, pepper, chopped cherry tomatoes or croutons.
• Serving Suggestions: I love serving this roasted tomato soup with some slices of crusty bread. Or served with a grilled cheese for a tasty weekday lunch.

How to store soup:

Cool the leftovers down quickly and pour them into an airtight container. Keeps in the fridge for up to 4-5 days. A great tip is to store the sop in small, portion sizes containers.

This roasted tomato soup also freeze very well. Follow the steps above for the fridge, but make sure to leave at least ½ inch of room at the tope of the container. The soup will expand when frozen and you don’t want the lid popping off in the freezer!

The soup can be stored in the freezer for ups to 6 months if store correctly.

How to reheat soup:

There are two ways to go, either in the microwave or on the stove top.

From frozen:

Take out the roasted tomato soup from the freezer the night before and let it slowly defrost in the fridge overnight. It is a good idea to place the soup container on a plate with a paper towel to avoid a puddle in the fridge. Then follow the instructions below.

From the fridge:

Simply take out the amount needed and heat in a microwave safe container until hot and bubbling. Or in a pot on the stovetop, heat on low and stir often until hot and simmering.

If the tomato soup has been frozen, check the seasoning before serving.

Do not reheat the soup more than once for food safety. Only reheat the amount needed and discard of any reheated leftovers that are not eaten.

More recipes to try:

Warming Noodle Soup with Red Curry and Bok Choy

Butternut Squash Curry

Lentil Quinoa Soup

I WOULD LOVE TO HEAR FROM YOU! 

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!