Easy Roasted Tomato and Garlic Soup
This vegan roasted tomato and garlic soup is so easy to make, you only need one roasting tray and a blender. It’s hearty, delicious and cheap to make. Perfect for week night meals or lunch box ideas, this soup will have you going back for seconds. Paired with a vegan cheese toastie to dip in, it’s a great recipe for summer or winter.
What’s in the recipe?
Roasted Tomato – To make this soup really delicious it helps to roast tomatoes and garlic to release all the flavour. It’s a perfect way of getting everything almost caramelised in the juices.
Garlic- To make sure the garlic doesn’t burn when roasting, keep the skin on. This way it’ll become soft inside without burning.
Vegan Cream- For this recipe, oatly cream works, alrpo, emlea, you name it. If you’re in the U.S you need a half and half cream for this.
Basil Dressing- This is such a simple dressing, simply mix together finely chopped basil with olive oil, a dash of white wine vinegar and garlic powder.
Cooking Tips:
Garlic skin on- to make sure it doesn’t burn whilst roasting, keep the garlic skin on
Roast the onions face down- to make sure the onions don’t get crispy edges make sure they’re coated in olive oil and turn them face down to stop them drying out.
Season to perfection- it’s really important to season at each stage, so salt and pepper the veggies before roasting, then after adding the cream to make sure it is seasoned to perfection.
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Easy Roasted Tomato and Garlic Soup
Ingredients
- 1 tbsp olive oil
- 700 g tomatoes whatever is in season
- 4 large cloves garlic
- 1 large red onion
- 150 ml vegan cream (oatly or alrpo) (if U.S half and half)
for basil dressing
- 5 fresh basil leaves finely chopped
- 1 tbsp olive oil
- 1 tsp white wine vinegar
- 1/2 tsp garlic powder
Instructions
- Start by preheating the oven to 200ºC (fan) and adding the tomatoes, quartered red onion and un-peeled garlic cloves to a large roasting tray, drizzle in olive oil, salt and pepper then pop in the oven for 30 minutes
- Once roasted, give the tray a shake ensuring everything is evenly roasted then pop back in for around 10 minutes
- Get the cheese toasties ready by buttering one side of each slice of bread, layer up the vegan cheese then fry butter side down in a frying pan
- Add the roasted veg to a blender along with the vegan cream until smooth, and serve piping hot with the cheese toastie
- To make the basil dressing simply chop the basil and mix with the other ingredients and drizzle over the soup
Notes
If you like this recipe why not try my Wild Rice & Butternut Soup
