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