Vegan Roasted Tomato Soup

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Ingredients

Adjust Servings:
Oven ingredients
1,5kg Tomatoes
1 Romano or bell peppers
2 Onions
6 Garlic cloves (unpeeled)
Extra virgin olive oil
A pinch of both Salt & pepper
2 tablespoons Dried or fresh thyme
Other ingredients
3 Bay leaves
1 litre Vegetable stock
30 grams Fresh basil

Nutritional information

191
Calories
17g
Carbs
11g
Fat
4g
Protein
13g
Sugar

Vegan Roasted Tomato Soup

  • 1 hour + 15 minutes
  • Serves 5
  • Easy

Ingredients

  • Oven ingredients

  • Other ingredients

Directions

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Steps

1
Done

Preparations

Preheat your oven to 200°C/400°F
Cut your tomatoes in half.
Deseed the romano or bell pepper and roughly chop into big chunks.
Peel the onions and cut each onion into quarters.

2
Done

Preparations part 2

Line a tray with baking paper and place the tomatoes cut side up on the tray.
Add the onions, peppers, and unpeeled garlic cloves around the tomatoes.
Drizzle a good amount of olive oil over the ingredients. Then add a pinch of salt and pepper, and finally add the dried or fresh thyme.

3
Done

Roasting the tomatoes

Bake this in the preheated oven for 45 minutes. After 45 minutes let it cool down for about 10 minutes or until you can safely touch the garlic.
Take the garlic cloves out of their peel and throw away the peel.

4
Done

Making the soup part 1

Put the roasted tomatoes, peppers, onions, etc. into a pot over medium high heat and add the bay leaves and vegetable stock.
Bring this to a boil and then simmer for about 15 minutes.

5
Done

Making the soup part 2

After simmering take out the bay leaves and add the fresh basil.
Stir the basil through the soup and then blitz the soup until smooth. I used and immersion blender for this.
Taste and adjust the seasoning.

Jalisha

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