Homemade vegan tomato soup with basil
Roasting the tomatoes before making the soup gives this homemade vegan tomato soup a wonderful flavour. Easy to make and a delicious and healthy lunch that everyone can enjoy.
Servings 4
Ingredients
- 8 large ripe tomatoes quartered
- 1 onion sliced
- 3 cloves garlic peeled
- 2 tbsp olive oil
- handful basil leaves
- 500 ml vegetable stock
- 1 tbsp balsamic vinegar
- salt and pepper to taste
Instructions
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Place the tomatoes, onion, garlic and olive oil in a large roasting tin. Stir and roast for 20 minutes. Stir and return to the oven for a further 20 minutes. Add the basil leaves for the last five minutes.
- Transfer to a large saucepan and add the vegetable stock, balsamic vinegar and season with salt and pepper to taste.
- Bring to the boil, then allow to simmer for 10 minutes before pulsing with a hand held blender* to the desired consistency. Serve immediately with bread.
Notes
*If you are using a jug blender allow to cool first.