Recently I had lots of overripe tomatoes from a neighbour and wanted to try something new with them. I settled on vegan roasted tomato soup and it was delicious!
The tomatoes I got from an app called Olio where I started collecting leftover food which is a great way to share food that you may not want or need. Maybe you bought something and find out it is not to your taste or you just bought too much of something and it will spoil soon.
I love Olio because it helps me cut down in waste and I can pass on food and non-food items to people who need them. It also provided me with many wonderful new experiences like avocado hummus and vegan sushi in the past. Not only your neighbours will be on it but also people who collect surplus food from shops and restaurants around you. If you haven’t heard about Olio yet check it out!
Soups Are Not Just For Winter
Soups are a great way of using up large quantities of vegetables and when you prepare big batches are easy to freeze in smaller quantities. Then when you need them you just defrost them and you have a great homemade meal.
I love making soups, especially in winter of course, but I’ve not made tomato soup before so I was keen to try something special. Roasting vegetables is stable in our household. We love roasted potatoes and other vegetables so we decided to roast our tomatoes before blending them into a soup.
As the tomatoes were past their best I cored and cut out any blemishes but roasted them with the skin on. Just add some onions and garlic and roast for about 30 minutes. I can promise you, the smells in your kitchen will be wonderful. Afterwards, you just need to put the roasted tomatoes in a pot with water and boil down the water to about a third of the original amount. You can absolutely use vegetable stock for this step but as I did not have any at-home water had to do for me. And it was fine. I just added some herbs and the soup was flavourful and delicious.
Freeze Your Vegan Roasted Tomato Soup
If you like me love to freeze your leftover food, ensure that the soup has cooled down completely before freezing it in batches. Try and freeze in in amounts you would use for a normal meal and then just take out of the freezer whenever you need.
How To Make Vegan Roasted Tomato Soup
To make this wonderful soup you will need a hand blender and the below ingredients:
- 1 kg tomatoes
- 4 cloves garlic
- 2 small onions
- 100 ml olive oil
- 700 ml water or vegetable stock
- 2 bay leaves
- mixed herbs to taste
- salt to taste
- pepper to taste
In the beginning, you should preheat your oven to 230°C/450°F. While the oven preheats, wash, core and quarter the tomatoes. Then peel garlic and onion and quarter.
Add the tomatoes, garlic and onion to a bowl with the olive oil and ensure everything is coated in olive oil. Then put everything on a baking tray and roast on the middle shelve for about 30 minutes.
After 30 minutes, remove the baking tray from the oven and transfer the tomatoes, garlic and onions to a pot. Add the vegetable stock or water depending on what you are using and the bay leaves and herbs.
Bring to a boil and then simmer for about 20 minutes. The liquid will have reduced by about a third. After 20 minutes you can take out and discard the bay leaves.
With your hand blender puré the soup until it reaches the desired smoothness. This took about 3-4 minutes for me.
Before serving, season the soup to taste with salt and pepper.
1 kg tomatoes
4 cloves garlic
2 small onions
100 ml olive oil
700 ml water or vegetable stock
2 bay leaves
mixed herbs to taste
salt to taste
pepper to taste
- Preheat your oven to 230°C/450°F.
- Wash, core and quarter the tomatoes. Peel garlic and onion and quarter.
- Add to a bowl with the olive oil and ensure everything is coated in olive oil.
- Add everything on a baking tray and roast on the middle shelve for about 30 minutes.
- Remove baking tray from the oven and transfer the tomatoes, garlic and onions to a pot. Add the vegetable stock or water depending on what you are using and the bay leaves and herbs.
- Bring to a boil and then simmer for about 20 minutes. The liquid will have reduced by about a third. Discard bay leaves.
- With your hand blender puré the soup until it reaches the desired smoothness.
- Season to taste with salt and pepper.
Yield: 4 servings
Serving Size: 1
Amount Per Serving:
Calories: 271Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 334mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 3g
Nutrition information isn’t always accurate.
Have you tried this vegan roasted tomato soup? Leave a comment below and share what you loved about it!
Looking for other soup recipes? Try this leek and potato soup!
If you enjoyed the recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.