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Roasted Tomato Soup | Vegan | Easy


1 kg plum tomatoes

5 garlic cloves

A handful of basil

1 vegetable stock cube

500 ml water

3 tbsp olive oil

Salt and pepper (to taste)


1. Chop the tomatoes and add them to an oiled baking tray, add garlic, mix it around to make sure they all are covered in oil, add salt and pepper and bake for an hour

2. After it's cooked, remove the peel from the garlic, add all the tomatoes and garlic to a big pot. Add stock, tomato paste, basil and water and simmer for 5-10 mins

3. Blend the soup until it's nice and creamy and enjoy with a fresh piece of bread

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