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!
Course: Light Lunch
Keyword: dairy free tomato soup, Tomato Soup
Author: Midge @ Peachicks' Bakery
2ShallotsIn the skins
1tspSalt & Pepper
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!
There is 800 calories per 2 Litre batch. I usually get about 10 servings out of each batch because I serve it with scones but you can easily double the serving size.