Vegan Tomato Soup

Vegan Tomato soup

Prep time 90 minutes

Serves 4 people

130 calories

Ingredients

  • 8 vine ripened tomatoes

  • 6 cloves of garlic

  • 1 slice of sourdough bread

  • 1 litre vegetable stock

  • 2 tbsp mixed Italian herbs and spices

  • 2 tbsp olive oil

  • 1 tsp salt

  • pinch of black pepper

Preparation

  1. Preheat oven to 200ºC.

  2. Slice tomatoes in half and lay in a baking tray, cut side up

  3. Add unpeeled garlic and vines of the tomatoes to the tray.

  4. Drizzle over the olive oil and season with salt and pepper.

  5. Roast in oven for 30 mins or until the tops of the tomatoes have started to brown and caramelise.

  6. Once tomatoes are roasted, remove from oven and add to a pan with the roasted garlic (no peels), vegetable stock and Italian herbs and spices.

  7. Bring to the boil and then leave on a low simmer for 20/30 mins.

  8. Once all the flavours have infused together, add it all to a blender with the slice of bread and blitz until smooth.

  9. Give it a taste and adjust the seasoning as appropriate.

  10. Serve warm and enjoy with a crusty roll or a toastie.

Tips

The slice of bread makes the soup creamy. You can use any white bread you have or substitute for vegan cream.

For the mixed herbs and spices, again just use whatever herbs and spices you have in the pantry.

Take this many different ways by using different spices. Mexican tomato soup would be an easy adjustment to make.

Note: This is also keto friendly as it’s less then 15g of carbs per portion.

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