Slow Roasted Tomato Soup
The beautiful flavours in this Herby Slow Roasted Tomato Soup make for a light & comforting autumn lunch that is naturally free from and suitable for vegans.
It is ridiculously simple to make, packed with flavour, low calorie and is great with pasta too!
BEST of all its perfect for batch cooking & freezing for those busy days you need a speedy meal!
If you have been following our Insta stories this summer you will know that its been a great year for tomatoes. All that beautiful sunny weather means that our lovely First Tunnels Polytunnel is completely overrun with the most amazing tomato plants. I think we’ve ever had anywhere near as many tomatoes before. And don’t get me wrong the Peachicks have done a grand job of attempting to keep on top of eating of them but we still have a rather a lot. I’ve made quite a lot of tomato oil but this Slow Roasted Tomato Soup has been the most popular. Especially as Autumn is most definitely upon us… I’ve got the scarves, boots and jumpers out and I’M STILL FREEZING!!!!
This Slow Roasted Tomato Soup combines fresh tomatoes, garlic and cheapy passatta. Its also a great way to preserve all our lovely No17 herbs as the slow roasting keeps their lovely fresh flavours and means you will be enjoying it for as long into the winter as you can refrain from eating it all! You can absolutely make this with tomatoes from the shops, and the passatta helps to keep the cost down so its perfect for every budget and perfect for students!
I have made a fair few litres of this, and used it as a pasta sauce – all of which was SOOOO good! The soup is fairly thick and can be thinned out with a little water to make it go further or just add a cream alternative for a richer soup. I like to serve these with a warm batch of my Vegan Red Onion & Chilli Cheese Scones or Dairyfree Cheese & Onion Wholemeal Quick Bread which are perfect for dunking!
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Recipe for Slow Roasted Tomato Soup
Slow Roasted Tomato Soup
- 1.5 kg Tomatoes
- Fresh Herbs
- 4 Cloves Garlic peeled
- 2 Shallots In the skins
- 2 tbsp Olive Oil
- 400 ml Passatta
- 1 tsp Salt & Black Pepper
- 1 tbsp Granulated sugar
- Lay the fresh herbs into a rectangular oven proof dish and spread the tomatoes, peeled garlic cloves and shallots over the top. Drizzle over the Olive Oil.
- Roast in the oven at 120C for an hour.
- After an hour, pour the passatta into the dish and roast for a further 30mins.
- Next blend the soup and add seasoning (salt, pepper & sugar) to taste. Return to the oven for the last half hour.
- Stir and serve with lovely warm scones or bag up and save for later!
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