Cherry Tomato Soup
Roasted cherry tomato soup with onion, carrot, and soy for rich depth - no cream needed. Finish with croutons, basil oil, and vegan yogurt swirl.
Servings 4 serves
Calories 216kcal
Ingredients
Roasted Tomatoes:
- 1.2 kg cherry tomatoes
- 6 pcs garlic cloves unpeeled
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp black pepper
Soup Base:
- 1 tbsp olive oil
- 1 small yellow onion finely diced
- 1 small carrot finely grated
- 1–2 tsp soy sauce
- 4 cups vegetable stock
Toppings:
- Croutons
- Basil oil
- 1 tbsp Natural yogurt thinned with milk or water (1 tsp)
Quick Croutons Ingredients:
- 2–3 thick slices of bread cubed
- 1½ tbsp olive oil
- Pinch of salt
Instructions
- Make the quick croutons first.
- Preheat oven to 200°C fan (220°C conventional / 425°F). Spread cherry tomatoes and unpeeled garlic cloves on a large baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently. Roast for 40–45 minutes until blistered and slightly browned at the edges.
- Heat olive oil in a large pot over medium heat. Add onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until soft.
- Transfer roasted tomatoes and juices into the pot. Squeeze garlic from skins and add. Pour in vegetable stock and soy sauce.
- Blend until smooth using a stick blender. If using a closed blender, let the mixture cool slightly first.
- Bring to a gentle simmer for 10 minutes. Adjust seasoning to taste.
- Ladle into bowls. Drizzle with basil oil and a swirl of thinned vegan yogurt. Scatter with croutons.
Notes
Nutrition
Calories: 216kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 400mg | Potassium: 720mg | Fiber: 4g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 37mg | Calcium: 25mg | Iron: 1mg