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.
Roasted Tomato Soup with Cheezy Chickpea Croutons
Just a few ingredients is all you need to make this flavourful roasted tomato soup. Perfect alone or topped with cheezy chickpea croutons.
Ingredients
Roasted Tomato Soup
- 10 large tomatoes
- 1 onion
- 5 garlic cloves
- 2 tbsp olive oil
- 3 tbsp tomato paste
- salt and pepper to taste
- 6 C water
Cheezy Chickpea croutons
- 1 can chickpeas
- 3 tbsp Nutritional Yeast
- 1/2 tsp Salt
- 1 tsp dried mixed herbs
- 1 tsp oil
Instructions
Roasted Tomato Soup
- Preheat the oven to 200C
- Wash the tomatoes well and remove the stem. Cut them into quarters, and then each quarter in half (so you get 8 wedges per tomato).
- Cut the onion into 8-12 wedges depending on the size of your onion (like you did with the tomato).
- Arrange the tomato and onion wedges on a baking tray, avoiding overlapping as much as possible.
- Halve the garlic cloves length ways and tuck them into the tomatoes so they don’t burn.
- Drizzle olive oil over everything and sprinkle with salt and pepper.
- Roast for 25-30 minutes. It’s ready when the tomatoes are starting to blacken and have become very soft and juicy.
- Remove from oven and allow to cool a bit.
- Add the roasted ingredients to a blender along with the water and tomato paste. Blend until completely smooth. Taste and adjust your seasoning accordingly
- Add soup to a pot and warm up on the stove.
- Serve with Cheezy chickpea croutons
Cheezy Chickpea croutons
- Line a baking tray with baking paper and preheat the oven to 200C
- Rinse the chickpeas well and dry them. I lay them on a cloth and gently rub over them to dry. This helps them become crispy in the oven.
- Add chickpeas to a bowl with the rest of the ingredients. Mix, so all the chickpeas are evenly coated.
- Spread them onto the lined baking tray in a single layer.
- Bake for 20 minutes, turning the pan and mixing the chickpeas halfway through.
- Allow to cool (they will get crispier as they cool)
