Nothing brings out the richness and sweetness of tomatoes quite like roasting. For this hearty roasted tomato soup, begin with about a kilogram of ripe tomatoes, roughly chopped. If you want a little extra flavor depth, toss in a red pepper, also chopped. Throw in one peeled and quartered onion, and a whole head of garlic—just slice off the top to expose the cloves. Drizzle everything generously with olive oil and sprinkle with a bit of salt to draw out those natural juices.
Arrange the vegetables on a baking tray and roast in a preheated oven at 200 degrees Celsius, or 400 Fahrenheit, for forty to fifty minutes. You’re looking for everything to caramelize and soften, with hints of char on the edges.
Once roasted, let the vegetables cool for a few minutes and then transfer all of it—the tomatoes, pepper, onion, and those now beautifully sweet garlic cloves—straight into a blender. Blend until you have a silky, smooth consistency. If you prefer a more rustic texture, you can pulse a few times and leave it slightly chunky.
Pour this vibrant mixture into a large pot set over medium heat. Add about one cup, or 250 milliliters, of water to reach your desired consistency. Season with salt and freshly ground black pepper to taste, then stir in a handful of fresh basil leaves or a sprinkle of dried Italian herbs for aroma and depth.
Finally, pour in half a cup, or about 125 milliliters, of vegan cream, which will transform the soup into something luxuriously creamy. Let it simmer gently for a few minutes to meld all those flavors together.
Serve piping hot with a drizzle of chili oil, plenty of fresh bread on the side, and any toppings you fancy. Each spoonful is comforting, flavorful, and brimming with roasted goodness.
Nothing brings out the richness and sweetness of tomatoes quite like roasting. For this hearty roasted tomato soup, begin with about a kilogram of ripe tomatoes, roughly chopped. If you want a little extra flavor depth, toss in a red pepper, also chopped. Throw in one peeled and quartered onion, and a whole head of garlic. Just slice off the top to expose the cloves. Drizzle everything generously with olive oil and sprinkle with a bit of salt to draw out those natural juices. Arrange the vegetables on a baking tray and roast in a preheated oven at 200° C or 400 f to 50 minutes. You’re looking for everything to caramelize and soften with hints of char on the edges. Once roasted, let the vegetables cool for a few minutes and then transfer all of it, the tomatoes, pepper, onion, and those now beautifully sweet garlic cloves straight into a blender. Blend until you have a silky smooth consistency. If you prefer a more rustic texture, you can pulse a few times and leave it slightly chunky. Pour this vibrant mixture into a large pot set over medium heat. Add about 1 cup or 250 ml of water to reach your desired consistency. Season with salt and freshly ground black pepper to taste. Then stir in a handful of fresh basil leaves or a sprinkle of dried Italian herbs for aroma and depth. Finally, pour in half a cup or about 125 ml of vegan cream, which will transform the soup into something luxuriously creamy. Let it simmer gently for a few minutes to melt all those flavors together. Serve piping hot with a drizzle of chili oil, plenty of fresh bread on the side, and any toppings you fancy. Each spoonful is comforting, flavorful, and brimming with roasted goodness.