Roasted Tomato Soup [vegan]

Filled with Mediterranean flavours, this delicious roasted tomato soup recipe is made with fresh tomatoes and basil.

Easy to make, this delicious roasted tomato soup is a great recipe to use up homegrown tomatoes.

Filled with Mediterranean flavours, it is infused with the fresh and sweet aromas of juicy tomatoes and basil. Once you have made it, you will never go back to canned tomato soup ever again!

Roasting the tomatoes deepens their flavour and brings out their natural sweetness.

How to make this roasted tomato soup

As mentioned before, this recipe is really straightforward. The tomatoes, onion and garlic are first roasted in the oven with a drizzle of olive oil. This deepens the flavour of each ingredient to make this soup extra yummy.

Once cooked, the vegetables are transferred with their flavoursome cooking juices (make sure you scrape every single drop) to a stockpot. You can liquidise the soup directly in the pan using a handheld immersion blender (such as this Kenwood Hand Blender *).

Once the basil has been blended in, simply adjust the soup consistency to your liking by adding water or vegetable stock.

You will need to gently reheat this roasted tomato soup before serving it. For toppings, I like to add a drizzle of cream, some toasted seeds and shredded basil.

Simple and absolutely delicious. Bon appétit!

Here are more soup recipes you may like to try:

• CELERIAC SOUP
• VEGAN LEEK & POTATO SOUP
• CURRIED BUTTERNUT SQUASH SOUP

I hope you enjoy this roasted tomato soup recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

Roasted Tomato Soup Recipe

Filled with Mediterranean flavours, this delicious soup is made with fresh tomatoes and basil.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Soups

Cuisine French

Servings 4 people

Calories 249 kcal

Equipment

1 stockpot

1 oven tray

1 handheld immersion blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1.5 kg tomatoes
• 1 large red onion
• 4 garlic cloves
• 2 tsp sugar
• 5 tbsp olive oil
• 30 g bunch of fresh basil
• 250 to 500 ml water or vegetable stock
• salt & pepper

TO SERVE

• single cream
• Toasted seeds
• Shredded basil

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Instructions

 

• Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6.
• Cut the tomatoes into quarters, slice the onion and peel the garlic.
• Scatter the tomatoes, onion and garlic on an oven tray. Sprinkle with sugar and drizzle the olive oil on top. Cook for 40 minutes.
• Remove from the oven and transfer the vegetables and cooking juices to a stockpot. Using a handheld immersion blender, liquidise the soup. Add the basil and whizz again until everything is smooth and well combined. Adjust to your desired consistency by adding some water or vegetarian stock.
• Reheat gently and top with single cream, toasted seeds and shredded basil before serving.

Nutrition

Serving: 300gCalories: 249kcalCarbohydrates: 20gProtein: 4gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 21mgPotassium: 963mgFiber: 5gSugar: 13gVitamin A: 3520IUVitamin C: 56mgCalcium: 63mgIron: 1mg

Find this recipe online:

Roasted Tomato Soup Recipe

https://theflexitarian.co.uk/recipe-items/roasted-tomato-soup-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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Other things you might like

• Mediterranean Sandwich [vegan]
• Garlic & Tomato Pasta [vegan]
• Super Healthy Summer Salad Bowl with Creamy Avocado Basil Dressing [vegan]
• Sweet Potato Soup [vegan]
• 9 Easy Ways to Use All Those Garden Tomatoes