The secret to a really good tomato soup, I’ve learned, is roasting your ingredients before you blend them up with water. It creates a better flavour which means better soup.
This is a super easy soup recipe that involves zero peeling. You can eat this roasted tomato soup alone, with cheezy chickpea croutons like I did here, or use it as a base to add more veggies. I’ve used it as a base of a minestrone soup and occasionally chop up some sweet potato, cook it in the already made roasted soup and add some quinoa or couscous and avo for an easy light meal.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.