Rich Roasted Tomato Soup

Cuisine: Vegan

Servings: 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 ).

Print Recipe

Metric - US Customary

Ingredients

1 kg tomatoes preferably plum tomatoes
3 shallots or ½ small onion
6 cloves garlic
1 tablespoon balsamic vinegar
2 sprigs oregano or ¼ teaspoon dried oregano
2 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
500 ml vegetable stock
¼ teaspoon 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