Hey guys, my blog birthday celebrations are over and it’s time for another new recipe. Now, I don’t want to be that British person talking about the weather. But I don’t know what’s going on in the UK right now. I’m writing this a couple of days before this is due to go up and it’s 23°c. I live in northern England, it’s September and this recipe is for soup. I’m supposed to be giving you all of the autumnal vibes right now but that’s clearly not happening. Today’s recipe is for tomato and roasted garlic soup, and I’m hoping the weather reflects that soon.
My last recipe was for an apple loaf, today is soup and I think I have another soup coming next week too. The weather will catch up with me eventually. It has to.
I don’t know if you’ve ever noticed, but a lot of tomato soups contain dairy to make it thicker. And a lot of vegan tomato soups contain coconut milk for the same reason. Those of you who read regularly will know I have skin issues with coconut, so I wanted to create a new recipe that was still nice and thick but didn’t contain either of these things.
This recipe is dairy free, gluten free, nut free, soy free and vegan
- 300g cherry tomatoes
- 1 tin chopped tomatoes (400g)
- 1tbsp tomato paste
- 70g sundried tomatoes
- 1 ½ cups vegetable stock
- 1 tbsp dried oregano
- Pinch of chilli flakes
- A garlic bulb
- 1tbsp olive oil
- Salt and pepper to taste
Prep the garlic
- Preheat the oven to 180ºC.
- Cut the top end of the head of garlic, so that the bulb remains intact and the cloves are exposed. Remove any of the papery loose outer layers. Drizzle with olive oil and sprinkle with salt and pepper. Then bake for about 50 to 55 minutes, until tender and the cloves are golden brown. Remove it from the oven, and once it is cool enough to handle, squeeze the cloves out of the peel, then use a fork to mash them into a paste. Measure out 1 tablespoon of the mashed garlic to use in the soup (3-4 cloves). Any extra can be stored in an airtight container in the fridge.
For the soup
- Add the tomatoes to a large pan with a light drizzle of olive oil and cook for 3-5 minutes on a low heat, stirring frequently. Stir in the tomato paste. Add the chopped tomatoes (with their juices), stock, oregano, chilli flakes and the 1 tablespoon roasted garlic to the pan. Mix to combine then bring to a simmer. Reduce the heat and continue simmering for about 15 to 20 minutes, to allow the cherry tomatoes to soften and break down. Remove from the heat.
- Carefully transfer the soup to a blender and process until smooth, add the sundried tomatoes at this stage. Return the soup to the pot. Taste and season with additional salt and pepper as needed.
If you want to save time, you can roast the garlic while you’re making the soup and add it when you add the sundried tomatoes, but you will get a greater depth of flavour if you add it sooner.
Serve and enjoy!
I hope you enjoyed this recipe, I love simple soup flavours like this. Are you guys ready for soup season yet or are you enjoying the last of the sun? If you haven’t entered my first year giveaway yet, click here for more information.
Until next time,