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I shared this roasted tomato soup for the first time a year ago when we were sick, and so many of you reached out to say they were also ill and that this soup was a godsend. Well, it seems to be going around again, and I thought it could be a good one to re-do (with a couple of slight improvements) to help those of you who may need some simple, nourishing recipes.
I’ve already made it twice this week, and it’s only Wednesday! There is just something so comforting about a good plant-based tomato soup! I love it alongside a little grilled cheese sandwich. If you do, too, save a little bit of the caramelised onions and roasted garlic to spread onto your sandwich. It really takes it to the next level!
Time-saving Tip ✨
- If you want to make this even easier, you could cut the onions in quarters and roast them in the oven with the rest of the veggies. It will not be as sweet, but it will still be delicious!
- Do your future self a favour and double the quantities. Save some portioned soup in the freezer for the next time you need a warm “hug in a bowl” ????
I hope this one can be of comfort for those who aren’t feeling their best right now, and I wish you a swift and complete recovery ????
Roasted Tomato Soup
A comforting, easy-to-make roasted tomato soup, perfect with a side of grilled cheese sandwiches. Enjoy the rich flavors of caramelized onions and fresh basil in this hearty soup.
Equipment
Ingredients
- 1 can cherry tomatoes
- 800 g tomatoes
- 2 yellow onions
- 7 garlic cloves
- 1 tsp dried oregano
- ½ cup (118.29 ml) soy milk
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 handful fresh basil
- 1 cup (236.59 ml) vegetable stock (low sodium)
Instructions
- Preheat the oven to 200C (392F). Wash and slice the tomatoes in half. Place them open face up in an oven-safe dish, add the peeled garlic cloves, and drizzle with 2 tbsp of olive oil, salt, and pepper. Roast in the oven for 40 minutes.
- While the tomatoes are roasting, caramelize the onions. Chop them into slices and add to a pot on low heat with 1 tbsp of olive oil. Cook covered for 30 minutes, stirring every 5 minutes.
- Once the tomatoes and onions are ready, add them to a blender along with the diced baby tomato, oregano, soy milk, and vegetable stock. Blend until smooth.
- Transfer the soup back to the pot on low heat, season with salt and pepper, and add the fresh basil leaves. Let it cook for 20 to 30 minutes uncovered. Adjust seasoning to taste.
- When ready to serve, pour the soup into a bowl and garnish with the rest of the basil, some black pepper, and a drizzle of olive oil.
