Roasted Tomato Soup

Roasted Tomato Soup

Roasted Tomato Soup - Vegan UrbaniteThis has become my new favourite vegan tomato soup. Not only is this little treasure super easy to create but it contains tons of the antioxidant lycopene, which protects your skin from sun damage, especially important during these long summer days. It’s also easily adapted to your taste.  

The recipe evolved when we accidentally doubled up on fresh tomatoes and had no space left in the fridge. What a great problem to have. For the rest of the week, every guest was invited to a bowl of delicate tomato soup and focaccia bread.

Tomato Soup IngredientsChopped Tomatoes
Roasted Tomato Soup on the Stove

Roasted Tomato Soup
Serves 4
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
153 calories
21 g
0 g
7 g
4 g
1 g
503 g
528 g
12 g
0 g
6 g
Nutrition Facts
Serving Size
503g
Servings
4
Amount Per Serving
Calories 153
Calories from Fat 66
% Daily Value *
Total Fat 7g
12%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 528mg
22%
Total Carbohydrates 21g
7%
Dietary Fiber 5g
20%
Sugars 12g
Protein 4g
Vitamin A
58%
Vitamin C
82%
Calcium
6%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6-8 large ripe tomatoes, quartered
  2. 2 yellow onions, quartered
  3. 6 cloves of garlic
  4. 2 Tbsp olive oil
  5. 2 cups of good quality vegetable stock
  6. 3 bay leaves
  7. salt and pepper to taste
Instructions
  1. Preheat the oven to 180˚C (350˚F).
  2. Spread the chopped tomatoes, onions and whole garlic cloves on an oven safe dish and drizzle with olive oil.
  3. Roast in the oven for 45-55 mins until the tops of the vegetables begin to darken and sizzle.
  4. Once cooked, add the roasted vegetables to a large pot with two cups of vegetable stock and the bay leaves. Bring to the boil then remove from the heat allowing the flavours to combine for a further 25-30 mins.
  5. Remove the bay leaves and blend the soup to form a rich red. You may need to do this in two batches as you should end up with 3 litres of soup or more.
  6. Add salt and pepper to taste. Garnish with fresh basil or parsley.
Notes
  1. Experiment: Add 1 can (435ml) of coconut milk before you serve to make this roasted tomato soup creamy. Or add 1/4 tsp of cardamon with the bay leaves to create a punchier heat.
beta
calories
153
fat
7g
protein
4g
carbs
21g
more
Vegan Urbanite http://www.veganurbanite.com/
Focaccia Bread and Tomato Soup I like to serve mine with cheesy focaccia bread coated in a generous layer of vegan butter. It makes the perfect dipping companion for a bold soup like this one.

Focaccia Bread

Roasted Tomato Soup

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4 Responses to Roasted Tomato Soup

  1. Yum! Roasted tomato soup is my favourite! Thanks so much for sharing your recipe, gorgeous photos, too!

  2. Kylie - FotV says:

    I can’t believe I never considered making my own tomato soup! It actually seems pretty easy to do so I’m definitely going to try your recipe!!

  3. GaietyGirl says:

    Yum! Tomato soup is one of my ultimate comfort foods, especially if I’m not well. Haven’t made it from scratch before though -will have to try this out while the tomatoes here are still good!

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