Lunch · Soups
Roasted Tomato Soup
Slow-roasted tomatoes, garlic and shallots blended silky-smooth with coconut cream.
Recipe by Priya KapoorVegetarianVeganGluten Free
- Prep
- 10min
- Cook
- 50min
- Total
- 60min
Ingredients
Servings
4
- 1.2 kg ripe tomatoes, halved
- 2 shallots, quartered
- 1 head garlic, top sliced off
- 3 tbsp olive oil
- 400 ml coconut cream (or oat cream)
- 500 ml hot vegetable stock
- 2 tbsp tomato purée
- 1 tsp smoked paprika
- fresh basil, to serve
Default serving size: 4. Tap +/− to scale (1–12). String-form ingredients — like "flaky sea salt" — are shown as written.
Method
- 1Heat the oven to 200°C (400°F). Spread the tomatoes cut-side up on a tray with the shallots and garlic.
- 2Drizzle with olive oil, season with salt, and roast for 40–45 minutes until the tomatoes are collapsing and lightly charred at the edges.
- 3Squeeze the soft garlic cloves from their skins and add to a blender with the tomatoes, shallots and any pan juices.
- 4Add the tomato purée, smoked paprika, coconut cream and hot stock, then blend until completely smooth.
- 5Taste and adjust seasoning — it will likely need more salt than you think.
- 6Warm through gently on the stove and serve with basil and good bread.
Tagged
#vegan#batch-cook#freezer-friendly