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Roasted tomato soup
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Roasted tomato soup
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

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.

Servings: 4
Author: Helena
Ingredients
  • 2 kg (4,5 pounds) tomatoes
  • 2 medium white onions, peeled and quartered
  • 4-6 garlic cloves, peeled
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 cups vegetable stock
  • 1 can (400g or 15-ounce) tomate frito or passata
  • 4 sun dried tomatoes in oil, drained
  • 1 bunch fresh basil, thick stems removed
  • pinch of cayenne pepper (optional)
Instructions

  1. Pre heat the oven to 170C (340F)

    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.

  2. 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.

  3. 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.

    Enjoy!