Creamy tomato soup

Creamy tomato soup

Ingredients

serves 4
  • •2 tbsp olive oil
  • •8 large tomatoes, quartered
  • •4 garlic cloves, peeled
  • •1 large onion, sliced
  • •Large handful fresh basil leaves
  • •200ml vegetable stock
  • •80ml soya milk
  • •1 tbsp tomato paste
  • •1–2 tsp sugar, to taste
  • •½ tsp sea salt
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C.
  2. 2. Place the tomatoes and garlic cloves on a large baking tray. Coat with the olive oil and roast for 20 minutes. Add the onion to the tray and continue to roast for 20 more minutes.
  3. 3. Let the roasted tomatoes cool for 10 minutes, then transfer to a large pan. Add the basil, vegetable stock, tomato paste and milk. Blend until smooth. Add sugar, salt and pepper to taste.
  4. 4. Simmer over a low heat, then serve with crusty bread.
Baker Beanie Author

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