Roasted Tomato Soup

Updated at: Thu, 23 May 2024 15:39:40 GMT

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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