Thick, rich and delicious roasted tomato soup! Packed full of (hidden) veggie flavour and so simple to make – even the vegan cheesy croutons!

Good old tomato soup.  It’s the soup of my childhood.  The tinned variety of course.  Dad liked to cook but it was more of an extravagant affair with many pans and usually a decadently indulgent Robert Carrier creation.  Mum hated cooking.  She excelled at re-heating and coleslaw.  I’m not being mean as she’d be the first to admit it.  And I miss her coleslaw.

So tinned soup it was.  But these days I truly believe you can’t beat home-made anything.  And this vegan soup recipe is about as simple as it gets.

The veg is roasted because it really does bring out the flavour of all those wonderful fresh vegetables.  They’re all there for a reason and each has a part to play:

• Tomatoes – obvs.
• Garlic and onion – aromatic background flavour.
• Courgette – a nutrient dense food that should be included in everyone’s diet.
• Carrot – natural sweetness but also rich in vitamins, minerals and fibre.
• Celery – did you know celery is a member of the carrot family?  It’s also rich in antioxidants and aids digestion.

And like pasta salad or vegetable lasagne, this tomato soup recipe is a great way to sneak in some extra veggies those fussy fussersons normally wrinkle their noses at.

How to make this vegan roasted tomato soup

Peel (where necessary) and roughly chop all the veggies, dump on a large tray with a drizzle of oil and some optional fresh thyme and pop in the oven for around an hour.

Make bread.  This is sorta optional but also sorta necessary.  I recommend this Oaty Wholemeal Bread or this divine Kombucha Bread.  Or even this Gluten Free Bread.

Then it’s a case of simply whizz all those beautifully roasted vegetables in a blender or good food processor with a bit of tomato puree and some vegetable stock for deliciously thick and unctuous soup.  Comfort food of my childhood here we come.

Only made better by the addition of this genius idea from Love and Lemons.  Vegan cheese on toast croutons.  O.M.G.

This was actually a last minute addition as I was making bread for something else and Phil had bought a pack of Bute Island Foods vegan mozzarella to go in this Vegetable Lasagne he made at the weekend.

Totally worth it.  Cheesy, tomato-ey food nirvana *crunch/slurp*

If you love soup as much as we do, try our Red Pepper and Tomato Soup with (eat it all straight off the tray) roasted cauliflower or this hearty Vegetable Soup!

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