Roasted Tomato Soup
This roasted tomato soup is rich, cozy, and perfect for a fall or winter night. Slow-roasted tomatoes, bell peppers, and garlic with a hint of rosemary create a deep and rich flavor It’s simple, comforting, and makes about 600 ml — enough for two warm, satisfying bowls. Perfect with a grilled vegan cheese sandwich on the side. Feel free to double or even triple the recipe for more servings or meal prepping, and it freezes well too.
Servings: 2
Ingredients
- 2 red bell peppers
- 3 tomatoes
- 1½ cups cherry tomatoes
- 1 small red onion
- 1 head garlic
- A few sprigs of rosemary
- Salt and pepper to taste
- Olive oil for drizzling
- 200 ml about 6.8 oz soy cooking cream (save some for garnish)
- Fresh herbs like basil or parsley for serving
- Chili flakes optional
Instructions
- Line a baking tray with parchment paper. Arrange the bell peppers, tomatoes, cherry tomatoes, red onion, garlic head, and rosemary on the tray.
- Season with salt and pepper and drizzle with olive oil.
- Roast until the skins of the tomatoes and bell peppers are slightly charred and everything has softened, about 35–40 minutes at 200°C (400°F).
- Let cool for a few minutes, then peel the skin off the bell peppers and large tomatoes. Squeeze the roasted garlic out of its skin.
- Add all the roasted vegetables to a blender or Thermomix. Pour in the soy cooking cream (reserving a little for garnish).
- Blend until completely smooth, being careful not to blend while too hot. Reheat gently if needed.
- Serve with a drizzle of soy cream, fresh herbs, cracked pepper, and a sprinkle of chili flakes if you like.
- Enjoy with a grilled vegan cheese sandwich—Violife slices on toasted sourdough work perfectly to keep it fully plant-based.