15 May roast tomato soup
Well, it looks like winter has well and truly hit us early, and that means one thing – soup weather! Expect a fair few soup posts from now on, because I love the stuff!
So to start with, here’s an easy peasy tomato soup. Roasting the tomatoes brings out their natural sweetness, and the addition of fresh herbs just makes it really special. So let’s get started!
750g tomatoes, cut in half
1 onion, sliced
2 cloves garlic, peeled
1 tbsp agave syrup or honey (optional)
1 tbsp olive oil
2 tsp veggie stock powder (I use a chemical free brand called Hilda Hemmes Vegetable Broth – see photo below)
2 tsp nutritional yeast (the one in the picture is Marigold Engevita brand)
A big handful of fresh Italian herbs (I used basil in this batch but be creative and use whatever you like)
Let’s do this!
Throw the tomatoes, onion and garlic in a bowl, and toss with the olive oil and agave syrup.
Roast in the oven for 15-20 mins at 180C (or until the onion is soft and the tomatoes have turned a darker red)
Tip all the roasted goodies into a blender (making sure you include the juices from the tray), add the stock powder, herbs and nutritional yeast and blend until smooth. If it’s too thick for your liking you can add a tiny bit of water. If you are lucky enough to have an Optimum blender, you can even crank it up to 9 for a couple of minutes to reheat the soup.
Mmmm… winter noms…