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Thick, rich and delicious roasted tomato soup! Packed full of (hidden) roasted veggie flavour and so simple to make - even the vegan cheesy croutons! #tomatosoup #tomatosouprecipe #veganrecipes #vegansoup | Recipe on thecookandhim.com

Vegan Tomato Soup

Prep: 15 mins | Cook: 60 mins | Total: 75 mins | Quantity: 4 portions

Ingredients

Tomato Soup:

  • 1 red onion – peeled
  • 3-4 cloves garlic – peeled and very roughly chopped
  • 2 sticks celery – roughly chopped
  • 2 medium carrots – scrubbed or peeled and roughly chopped
  • 1 large courgette – roughly chopped
  • 6 large (1.1kg) tomatoes – quartered
  • drizzle of olive oil
  • few sprigs fresh thyme
  • 1 cup (250ml) vegetable stock
  • 2 tblsp tomato puree
  • salt and pepper to taste
  • Blender or good food processor – I used this Nutribullet

Croutons:

  • 2-3 thick slices bread – I used this Oat Bread recipe
  • handful grated vegan mozzarella

Optional:

  • 4 tsp coconut yoghurt

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line one large or two small baking/roasting trays with parchment or silicon mats
  2. Peel (where necessary) and chop all your vegetables and put onto your baking tray(s)
  3. Drizzle over a little olive oil and scatter over the fresh thyme sprigs
  4. Roast for 50-60 minutes until vegetables are soft and starting to slightly caramelise
  5. Carefully transfer to the jug of your blender or food processor. You might have to do this in a couple of batches
  6. Add the vegetable stock and tomato puree and whizz until smooth and thick
  7. Pour into a saucepan, taste for seasoning and gently heat through. Add a splash more water or vegetable stock if you like your soup a little thinner
  8. While that's warming, turn the grill on and toast one side of your bread. Turn over, scatter over the mozzarella and toast until bubbling. Cut into cubes
  9. Spoon the soup into your serving bowls, swirl in the coconut yoghurt if using then top with the croutons. Serve immediately

Notes

  • The soup freezes really well so can be batch made in advance. Defrost, heat through thoroughly and add yoghurt and croutons to serve

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-tomato-soup/