Roasted for extra depth:
Tomato soup
This tomato soup is a heart-warming, rustic soup full of flavour. The roasted vegetables give it a deep, rich taste, while the herbs add a lovely Mediterranean touch. Perfect for a cold day or as a light meal.
- Prep time15 min
- Cooking time55 min
- Total⏱ 1 hr 10 min
- DietVegan · Gluten-free · Lactose-free
Method
- Preheat the oven to 180°C.
- Cut the tomatoes, onions, garlic and carrots into rough pieces.
- Spread the vegetables on a baking tray and drizzle with olive oil, salt, pepper, oregano and rosemary.
- Roast the vegetables in the oven for about 45 minutes.
- Heat some olive oil in a pan and add the tomato purée (optional).
- Add the roasted vegetables and the remaining herbs.
- Cover the vegetables completely with water and add a few generous pinches of salt (to taste).
- Blend the soup with a hand blender until smooth. Add extra water if the soup is too thick. Season with salt and pepper.
Serving tips
- Serve with a splash of balsamic vinegar for extra depth and flavour.
- For a surprising taste, swap the oregano for tarragon, which adds an aniseed note, or swap the basil for coriander for a fresh, citrusy touch.
- You can also replace the thyme and rosemary with a pinch of cinnamon and cumin for a warm, slightly exotic flavour.
- The intense flavour of sun-dried tomatoes goes well with fresh basil, oregano and a little thyme.
- For an extra twist, add smoked paprika for a deep, smoky flavour that pairs beautifully with the sweetness of sun-dried tomatoes.
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