Roast Tomato Soup

This easy, homemade vegan roasted tomato soup is flavoured with roasted garlic, red peppers (capsicum), onions and the deeply savoury miso!

Prep Time 15

Cook Time 1

Total Time 1 15

Servings6 servings

saltyginger.comMary-Lou

Ingredients

1.5 kilograms tomatoes (roma, cherry, or heirloom)
3 onions (medium)
8-12 cloves garlic
2 red bell peppers
½ cup olive oil
salt and pepper to taste
1 -3 teaspoons miso
2 tablespoons white granulated sugar
3 teaspoons vegetable stock powder

Instructions

Preheat the oven to 190°/375F/Gas Mark 5.
Remove the tomato stems and slice the large tomatoes in half. Peel and quarter the onions. Peel the garlic cloves and slice the peppers removing the seeds and white veins. Place the veggies cut side up in the roasting pans or baking trays.
1.5 kilograms tomatoes, 8-12 cloves garlic, 3 onions
Drizzle the olive oil over the veggies. Season with salt and pepper. Roast for 25 to 30 minutes.
½ cup olive oil, salt and pepper to taste
Place the vegetables into a large pot. Add the stock powder and 1 Litre of water. Bring to a simmer over medium heat. Allow the soup to simmer for about 30 minutes. Taste the soup about halfway through simmering to determine if the sugar is needed. If the soup is tasting a bit acidic add 1 to 2 tablespoons of sugar. Add in the miso once you have finished simmering the soup.
2 tablespoons white granulated sugar, 3 teaspoons vegetable stock powder, 1 -3 teaspoons miso
Using an immersion blender, carefully blitz the soup until you have reached the desired texture you are looking for. Serve with a side of croutons, some toast or even a grilled cheese sandwich!

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Notes

Tomato variety - regular, Roma or cherry tomatoes. The choice is yours. Use the ripest best quality you can find.

The vegetable stock powder can be substituted with 1 Litre of vegetable stock or stock of choice.

Tomato skins can be removed before adding the vegetables to the pot. But this is not necessary.

This soup can be blended in a regular or traditional blender BUT make sure that the blender jug is capable of blending hot liquids and never fill past ¾ full. Hot liquids expand when blended so allow some space for the hot air to escape. Point the opening away from you when blending. Blend at lower speeds.

This soup can be stored in the fridge for up to 3 days, or frozen for up to 3 months. My preferred method for reheating soup is on the stovetop.

Serve with croutons!

Garlic - I typically used an entire head of garlic, but garlic is an ingredient that should be measured with the heart.

For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.

Nutrition