Creamy Tomato & Roasted Garlic Soup
- prep time - 15 mins
- cook time - 45 mins
- total time - 60 mins
- serves - 6
This Creamy Tomato & Roasted Garlic Soup is comfort food with wholesome ingredients. Rich, velvety, and entirely plant-based. Made with juicy vine-ripened tomatoes, slow-roasted garlic, and a hint of fresh basil, it’s bursting with deep, savoury flavour. Silken tofu adds a creamy texture and a boost of plant-based protein. Perfect for a cozy lunch or light dinner, this soup is simple, satisfying, and soul-warming.
Ingredients
- 900-1kg Cherry vine tomatoes
- 1 whole garlic bulb
- ½-1 tsp Chilli flakes to taste
- 1 Red onion, roughly chopped
- 300g Silken tofu, drained
- 40g Pureblend
- 2 tsp Sea salt
- Black pepper
- 4 tbsp Extra-virgin Olive oil
- 600ml Vegetable stock
- Small handful fresh basil leaves
- Vegan cream/yogurt
- Fresh basil leaves
- Mixed seeds
- Drizzle of Extra-virgin Olive oil
Instructions
- Preheat the oven to 200°C fan.
- Take the whole garlic bulb and cut off the top, drizzle with 1 tbsp extra-virgin olive oil and lightly wrap with foil. Place in the preheated oven, while you prep the tomatoes.
- Line a baking tray with parchment and cut the tomatoes in half and very roughly chop the onion. Drizzle with 2 tbsp extra-virgin olive oil, season well with salt and pepper and sprinkle with the chilli flakes. Place in the pre heated oven and turn the temp down to 160°C for approx. 30-45 mins until the tomatoes and onions are softened and lightly caramelised.
- Remove the tomatoes and onions along with the garlic bulb. Carefully unwrap the garlic, check it has cooked until soft and lightly caramelised. If not place back into the oven and return the temp to 200 and cook for a further 10-15mins.
- When everything is cooked, place the tomatoes, onions and all their juices into a high speed blender, along with the drained tofu, protein, vegetable stock and basil leaves.
- Take the garlic clove and squeeze out the soft cloves directly into the blender with the other ingredients. Now blend until silky smooth. If you like a looser soup you can add extra vegetable stock or water.
- Pour into a large pan and reheat, tasting for seasoning.
- When ready to serve spoon into bowls and top with a drizzle of vegan cream, extra-virgin olive oil, basil leaves and mixed seeds.
- Leftovers will keep well for 5 days in an airtight container in the fridge.
