Welcome autumn with a bowl of the creamiest roasted tomato soup that will bring coziness to your home & warm your soul. Made from scratch with love and wholesome ingredients, this heavenly soup is the perfect comfort food for those cool fall days.
The ingredients you will need:
1,5- 2 kg of tomatoes
2 red pepper bell
2 whole garlic bulb
1 medium onion
Salt & pepper to taste
10ml vegetable oil or vegan butter
1 tsp of dried basil & 1 tsp of marjoram
50ml soy creamer (or more if preferred)
300+ ml water (according to prefered consistency)
20g vegan basil pesto
The Procedure:
Step 1. Preheat the oven to 200 degrees Celsius.
Step 2. Wash and chop tomatoes, red pepper bell & onion into a similar bigger sized chunks.
Step 3. Place all vegetables on a baking tray lined with baking paper.
Step 4. Cut off the top of garlic bulb, pour over some vegetable oil to prevent burning, season and add to the rest of the vegetables.
Step 5. Drizzle all vegetables with oil, sprinkle with seasoning and bake approximately for 30 minutes.
Step 6. Once roasted until soft and slightly brown, transfer all the veggetables (except the garlic bulbs into a blender, add creamer and water and blend until smooth.
Step 7. Squeeze in the roasted garlics and blend again.
Step 8. Strain through a sieve to make the soup extra creamy and free of tomato seeds.
Step 9. Serve with toasted sourdough, basil pesto or just on its own.
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