Tomato Soup
Preparation: 5 mins
Cooking: 25 mins
For 2 servings
Ingredients
- 400 g tomatoes
- 1 red onion
- 1 garlic clove
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 250 ml vegetable stock
- 1 handful fresh basil
- 1 tbsp vegan butter
- Salt
Instructions
- Preheat the oven to 200 °C.
- Halve the tomatoes. Roughly dice the onion. Slice the garlic.
- Place the tomatoes cut-side down on a baking tray. Scatter the onion and garlic over the top and drizzle with olive oil. Roast in the oven for about 15 minutes.
- Transfer the tomatoes, onion and garlic to a large pot. Add the balsamic vinegar, 1/2 tsp salt and a pinch of pepper and bring to a boil. Pour in the vegetable stock and simmer for about 5 minutes.
- Add the basil and vegan butter, then blend with a hand blender until smooth.
About this recipe
A hearty, roasted tomato soup made from fresh tomatoes, onions and basil, seasoned with olive oil and balsamic vinegar. This soup is more than just an appetizer.