Baby, it’s cold outside. And I don’t mean a bit “fresh”, I mean it’s button-up-your-coat, grab-a-scarf-and-hat-and-gloves kind of cold. I know when it’s gotten super chilly, because even my OH puts on a scarf. Me? I get cold in June! But no, it’s officially cold. Which means a comforting, creamy roasted tomato soup is almost definitely called for.
Dairy free, creamy soup?
But wait! A dairy free creamy soup? What the devil! Yes, this is tomato soup is thick, creamy and seems utterly indulgent and yet is actually pretty damn healthy. How?
A little wonder called silken tofu. It adds protein and the creamy texture without adding saturated fats or cholesterol. Adding it to this creamy roasted tomato soup makes starting January off with a healthy, still tasty, vibe totally easy.
Roasted Tomatoes + Balsamic Vinegar
Is a bit of a match made in heaven, in my opinion. This, combined with a hint of chilli and subtle garlic really round this soup off.
Money saving tricks
To ensure it isn’t too expensive per portion, I combine fresh tomatoes that we roast, with a tin of tomatoes. Double the volume, with zero damage to flavour! I tried making this with completely roasted tomatoes, and the cost vs the wins didn’t make a big enough difference. The 50/50 (or there’s about) is the perfect balance.
Perfect for work lunches
I like to make a batch of this and let it see me through the week – it’ll keep for the week as long as you store in air tight containers in the fridge. I like to take rice cakes or slices of bread with me for dipping.
Alternatively, if you want to serve creamy roasted tomato soup for a simple lunch or easy dinner, I love it with some garlic bread or a cheeky vegan cheese toastie.
Creamy Roast Tomato Soup Recipe
Luci Rebecca, Made by Luci
Although the cook time is an hour, 45 minutes is hands off, and the only preparation is to roughly chop an onion and some tomatoes. So what are you waiting for?
- Prep: 2 minutes
- Cook: 55 minutes
- Total: 1 hour
- Serves 3
- Calories 113
- 370g tomatoes (5 salad tomatoes), quartered
- 1 small (55g) red onion, cut into wedges
- 3 cloves garlic, smashed
- 1 medium red chilli (15g), cut into strips
- 2 tbsp balsamic vinegar
- 2 tsp dried basil
- 1/2 tsp hot chilli powder
- 240ml (1 cup) vegetable stock
- 1 x 400g tin plum/chopped tomatoes
- 200g silken tofu
- salt + pepper, to taste
- to serve - optional
- fresh basil
- freshly ground black pepper
- garlic bread or dairy free cheese toasties
- Preheat the oven to around 200°C/180°C (fan). Line a baking tray with greaseproof paper or tin foil and spritz with a little oil (I like to use chilli oil).
- Arrange the quartered tomatoes, red onion, garlic and chilli on the tray, and place in the oven. Leave for around 30-45 minutes to roast, tossing half way through.
- Once roasted, heat a large saucepan over a medium heat and add the roasted vegetables. Add the balsmic vinegar, dried basil and chilli powder and cook for a few minutes before adding the remaining ingredients. Bring to a simmer, and cook for 10 minutes.
- Remove the pan from the heat and blend until smooth - I use a stick blender for this, but you could do it in batches in a food processor or blender too.
- Season to taste and serve topped with fresh basil and freshly ground black pepper.
- I like mine with garlic bread, or dairy free cheese toasties (to dip!)