Roasted Tomato Soup
A comforting, nourishing roasted tomato soup, perfect for those under the weather. Enhanced with caramelised onions and roasted garlic, it's a warm 'hug in a bowl'.
Servings
Ingredients
- 3 tbsp olive oil
- 1 kg tomatoes
- 1 garlic head
- 1 tsp dried oregano
- 2 yellow onions
- 1 can cherry tomatoes
- 1 cup low-sodium vegetable stock
- ½ cup soy milk
- 1 handful fresh basil + more for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 200C (392F). Wash and slice the tomatoes in half. Place them open face up in an oven-safe dish. Chop the top of the garlic head, and place it face down with the skin still on. Drizzle with olive oil, oregano, a dash of salt, and pepper. Cook in the oven for 40 minutes.
- While the tomatoes and garlic are roasting, dice the onions into slices. Add them to a pot on low heat with 1 tbsp of olive oil. Cook covered for 30 minutes, stirring occasionally. The onions will be caramelised once slightly brown.
- To a blender, add the caramelised onions, roasted tomatoes (and juices), roasted garlic, and cherry tomato can, and blend until smooth.
- Transfer the blended mixture back to a pot on low heat and add the vegetable stock, soy milk, and basil. Cook for 20 to 30 minutes uncovered. Adjust seasoning to taste.
- Pour the soup into a bowl and garnish with a bit of basil and a drizzle of olive oil or cashew cream. Enjoy your comforting roasted tomato soup.
Video
Nutritional Information - Per Serving
Calories 231kcal | Carbohydrates 28g | Protein 6g | Fat 12g | Sodium 383mg | Fiber 5g | Vitamin A 132IU | Vitamin C 42mg | Calcium 92mg | Iron 2mg