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easy vegan soup

Dinner Recipe

Easy Roasted Tomato and Garlic Soup

Posted on November 7, 2022
roasted tomato and garlic vegan soup

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. 

vegan roasted tomato and garlic soup

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.

vegan roasted tomato and garlic soup

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roasted tomato and garlic vegan soup

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.
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Prep Time 5 minutes
Cook Time 38 minutes
Servings 2 people

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

Remember to add salt and pepper when roasting the veg and before serving to season to perfection

If you like this recipe why not try my Wild Rice & Butternut Soup

vegan wild rice and mushroom soup

Dinner Recipe

Vegan & Tomato Lentil Soup

Posted on September 11, 2022
vegan tomato lentil soup

Vegan Tomato & Lentil Soup

This vegan soup is ready in less than 30 minutes and perfect for batch cooking. It uses only a few cheap ingredients, mostly from your cupboard. You can make this in any season but autumn and winter will be perfect, especially on a cold evening where you need something hearty and warming.

So what’s in this easy soup?

Fresh tomatoes and tinned tomatoes –This is the key ingredient in this recipe. Using fresh and chopped tinned tomatoes gives texture different flavours as well as keeping it cheap.

Lentil- For this recipe it’s red split lentils. Top tip, remember to wash the lentils and soak whilst you cook the onion and garlic off, this will help keep the cooking time down.

Stock- You can use a stock cube with boiling water for this recipe to keep it simple.

 

vegan tomato lentil soup

Crunchy Croutons?

If you want the perfect accompaniment for this soup why not try adding these crunchy home made croutons? Using two slices of sourdough, drizzled in olive oil, rosemary and garlic powder to make them. This will work with any leftover bread you have, and even better if it’s slightly stale.

 

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vegan tomato lentil soup

Vegan Tomato & Lentil Soup

This easy and smokey tomato lentil soup is ready in less than 30 minutes and perfect for batch cooking. It uses only a few cheap ingredients, mostly from your cupboard.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 130 g red split lentils
  • 1 onion
  • 4 cloves garlic
  • 100 g tomatoes
  • 1 tbsp smoked paprika
  • 1 tsp dried sage
  • 400 g tinned tomatoes
  • 1 l water with veggie stock cube
  • 100 g spinach

Instructions
 

  • Finely chop the onion and add to a large pot with a generous glug of olive oil
  • Whilst the onion fries off, finely chop the garlic then add to the pot along with the diced tomatoes
  • Add in the smoked paprika, dried sage, drain the lentils and add to the pot
  • Pour 1l of boiling water into a jug with the stock cube, mix together then pour in and stir, allow to simmer for 15 minutes
  • Add in the spinach for the last 1 minute of cooking, season generously with salt and pepper and enjoy

Notes

Optional:
Two slices of sourdough, cubed, tossed in olive oil, dried rosemary and garlic powder and fried

If you like this recipe why not try my Curried Leek and Lentil Soup

curried lentil and leek soup

 

Dinner Recipe

Wild Rice and Mushroom Soup

Posted on April 7, 2021
vegan wild rice and mushroom soup

Vegan Wild Rice & Shiitake and Oyster Mushroom Soup

This vegan friendly wild rice soup is really easy to make, slow cooker friendly and perfect for week nights. I’ve tried to combine simple but delicious flavours to bring you a soup that is comforting, hearty and filling.

What’s in the recipe?

Wild Rice- I’ve used a precooked wild rice to save on time, however if you’re cooking the rice from scratch please refer to the cooking notes.

Mixed Mushrooms- I’m a big fan of mixing mushrooms such as oyster, chanterelle and shiitake however you can use whichever mushrooms you can get your hands on.

Vegan Cream- Using a vegan single cream such as oatly or alpro will work a treat for this. It really works with the mushrooms and the smoked paprika.

Tamari- Using tamari with mushrooms helps give an extra kick of umami, as it has an almost ‘meaty’ flavour to it.

Stock- I’ve just used a Kallo stock cube (the post on Instagram was sponsored by Kallo) and boiling water however you can use home made or shop bought stock if that’s available to you.

vegan wild rice and mushroom soup

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vegan wild rice and mushroom soup

Wild Rice & Mushroom Soup

Vegan wild rice and mushroom soup made using vegan cream, shiitake and oyster mushrooms and a simple stock. This can be made in a slow cooker or left to simmer slowly on a stove top for dinner. Either way, this recipe is utterly delicious, comforting and easy to make.
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Prep Time 5 minutes
Cook Time 21 minutes
Servings 2 people

Ingredients
  

  • 1 tbsp vegan butter or olive oil
  • 1 large carrot
  • 1 stalk of celery
  • 1 white onion
  • 4 cloves garlic
  • 200 g mixed mushrooms (I used a mixture of shiitake chanterelle and oyster
  • 1 tbsp tamari
  • 1 Kallo Organic Garlic & Herb stock Cube + 750ml water
  • 250 ml plant based cream

Herbs & seasoning:

  • 1 tbsp smoked paprika
  • 1/2 tsp parsley
  • 1 tsp thyme
  • 1/2 tsp basil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp marjoram sub for chilli flakes
  • 180 g cooked wild rice *refer to notes if cooking in the soup
  • 1 tbsp pine nuts optional to top

Instructions
 

  • Finely chop the carrot, onion, garlic cloves, stalk of celery and fry in the butter for 5 minutes
  • Add the roughly chopped mushrooms and add the tamari, smoked paprika and herbs *note* set aside a handful of the mushrooms to add on top at the end, so they stay crisp
  • Add the water & stock cube and stir together followed by adding the vegan cream and turn right down to a low heat
  • Stir in the cooked wild rice and season generously with salt and pepper

Notes

If cooking the rice within the soup, add an extra 250ml of water to allow the rice to soak up, keep an eye on the levels of water and add a little more if needed
Allow 20 minutes extra cooking time if cooking wild rice from raw

If you like this recipe why not try my Garlic & Tomato Pasta Dish

vegan tomato pasta recipe