Slow Roasted Tomato & Garlic Soup {vegan}
Slow roasting brings out the natural sweetness of the tomatoes and garlic to make a superb, flavoursome soup.
| Servings | Prep Time |
| 1serving | 10minutes |
| Cook Time |
| 60minutes |
|
|
Ingredients
- 750grams ripe red tomatoes
- 1bulb garlic
- 1 onion
- 1tbsp vegetable oil
- handful fresh thyme(or 1 tsp dried)
- sea salt
- freshly ground black pepper
- 200ml hot wateror vegetable stock
- 1tsp vegetable bouillion powderoptional
- 1 spring onionto garnish
Instructions
- Preheat oven to 180 C.
- Chop the tomatoes and onion into large, even piece (quarters is fine). Place into a large bowl.
- Separate the garlic cloves but leave them unpeeled and place into the bowl.
- Drizzle over one tablespoon of vegetable oil and toss the vegetables to coat well.
- Spread the vegetables out onto a large baking tray, sprinkle with plenty of fresh thyme and season with salt and pepper to taste.
- Roast for one hour, checking occasionally and turning the vegetables so they do not blacken.
- Remove the baking tray from the oven and leave the vegetables to cool.
- When cooled, the garlic will slip out of its skin. Place the roasted garlic (without the skin) and the rest of the vegetables into a blender along with the hot water and vegetable stock (if using). Blend until it reaches the desired consistency, adding more hot water if you need.
- Leave the soup as is if you don't mind tomato seeds and skin in it, alternatively, strain for a smoother soup.
