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Rich Roasted Tomato Soup

Cuisine: Vegan
Servings: 2 portions
Calories: 275kcal
Author: The Greedy Vegan
This rich roasted tomato soup makes an excellent starter for 4 people. Alternatively, it will be a main for 2. It is delicious either way and very easy to prepare. Ingredients are listed as: metric ( imperial ).
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Ingredients

  • 1 kg tomatoes preferably plum tomatoes
  • 3 shallots or 1/2 small onion
  • 6 cloves garlic
  • 1 tbsp balsamic vinegar
  • 2 sprigs oregano or 1/4 tsp dried oregano
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 500 ml vegetable stock
  • 1/4 tsp red pepper flakes or chilli - optional

Instructions

  • Preheat oven to 190°C (375°F).

  • Cut the tomatoes in half. Peel the shallots and halve them, if you use half an onion then quarter it. Don't peel the garlic for now or it will burn and turn bitter.

  • Carefully mix the tomatoes, shallots and garlic with the oil, vinegar, herbs and seasoning in a baking tray or dish. Turn as many tomatoes upside down as you can so that the cut side faces downwards.

  • Bake everything for 40 minutes at 190°C (375°F).

  • Add the vegetable stock with the roasted vegetables to a blender and process everything until it is perfectly smooth. Strain before serving.

  • Should you prefer a more rustic soup then squeeze the garlic out of its peel and remove any stalks and twigs that were added with the tomatoes and the fresh oregano before blending just enough to combine everything.

Notes

* Nutritional information is based on the products and brands that I use.

Nutrition

Serving: 1bowl | Calories: 275kcal | Carbohydrates: 33g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 1618mg | Potassium: 1346mg | Fiber: 7g | Sugar: 19g | Vitamin A: 4770IU | Vitamin C: 74.3mg | Calcium: 80mg | Iron: 1.9mg