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Roasted tomato soup with garlic
Lots of late summer tomatoes in garden ready to be harvested - time for homemade soup!
Ingredients you'll need
Let's get cookin'
- Preheat oven to 200°C (400°F).
- Roughly chop the tomatoes and place on a baking tray with the whole head of garlic. Drizzle with olive oil and sprinkle with salt.
- Roast for 40-50 minutes until tomatoes are caramelized and garlic is soft. Remove from oven and let cool slightly.
- Remove the garlic cloves from their skins (discard any skins that are too dark). Remove any tomato skins that are too dark or charred.
- Add the roasted tomatoes and garlic to a blender or use an immersion blender in a pot. Blend until smooth. Season with salt and pepper to taste.
- Stir in the vegan pesto verde.
- Let the soup simmer for a few minutes to heat through and meld flavors.
- Serve hot with chili oil, bread, and any other desired toppings.
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Late summer in a pot – simple soup with roasted aromas
This tomato soup is baked rather than boiled: Ripe tomatoes, onions, and garlic are roasted in the oven and then pureed into a creamy soup. Refined with fresh herbs, vegan cream, and a dash of chili oil, it creates an aromatic, filling meal—perfect for the transition from summer to fall. The recipe is easy to prepare and ideal for larger batches or meal prep.
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