This Roasted Tomato Soup TASTES Like Restaurant Quality

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk provides creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor without dairy.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Using bouillon is cost-effective and still flavorful.

Preheat the oven to 400°F (200°C).

Place 1 kg of baby plum tomatoes onto a large tray.

Cut 300 g of red bell peppers into large chunks and add to the tray.

Cut 1 onion into wedges and add it to the tray with 3 large garlic cloves, leaving them whole.

Drizzle about 3 tablespoons of extra virgin olive oil over the vegetables.

Season with salt and black pepper, then mix everything well.

Roast the vegetables in the oven for about 40 minutes until soft and caramelized.

Remove the roasted vegetables from the oven and transfer them to a pan.

Add 2 tablespoons of tomato puree to the pan and cook together for about 1 minute.

Pour in 750 ml of vegetable stock, add 1 teaspoon of dried basil, and 1 teaspoon of sugar.

Bring the mixture to a boil, then simmer for about 10 minutes.

Blitz the soup until smooth.

Taste the soup and adjust seasoning with more salt and black pepper if needed.

Add 100 ml of cream to the soup, or substitute with milk or mascarpone if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens