By plantbaes
Roasted Tomato Soup
5 steps
Prep:20minCook:1h 10min
A comforting, nourishing roasted tomato soup, perfect for those under the weather. Enhanced with caramelised onions and roasted garlic, it's a warm 'hug in a bowl'.
Updated at: Thu, 23 May 2024 15:39:40 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
7
Low
Nutrition per serving
Calories202.7 kcal (10%)
Total Fat11.9 g (17%)
Carbs20.9 g (8%)
Sugars11.2 g (12%)
Protein5.1 g (10%)
Sodium263.7 mg (13%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 200C (392F). Wash and slice the tomatoes in half. Place them open face up in an oven-safe dish. Chop the top of the garlic head, and place it face down with the skin still on. Drizzle with olive oil, oregano, a dash of salt, and pepper. Cook in the oven for 40 minutes.
Step 2
While the tomatoes and garlic are roasting, dice the onions into slices. Add them to a pot on low heat with 1 tbsp of olive oil. Cook covered for 30 minutes, stirring occasionally. The onions will be caramelised once slightly brown.
Step 3
To a blender, add the caramelised onions, roasted tomatoes (and juices), roasted garlic, and cherry tomato can, and blend until smooth.
Step 4
Transfer the blended mixture back to a pot on low heat and add the vegetable stock, soy milk, and basil. Cook for 20 to 30 minutes uncovered. Adjust seasoning to taste.
Step 5
Pour the soup into a bowl and garnish with a bit of basil and a drizzle of olive oil or cashew cream. Enjoy your comforting roasted tomato soup.
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