Dinner Gluten Free Ovenbaked Soup

Roasted Tomato & Veg Soup

Happy Halloween! It’s not blood in this bowl, I promise. This tomato soup is so full of flavour and perfect for a chilly autumn night. I’m not sponsored by the tomato brand, I just really liked the tins! This recipe makes about 6 serving, and all six of us in our family liked it.
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3 large carrots
2 tomatoes
1 red onion
5 cloves of garlic
1 large apple
olive oil
dried thyme
2 tins of tomatoes
2 tbsp miso
1-2 tsp agave syrup
1 tbsp vegetable stock powder
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Cut all the vegetables in large pieces. Drizzle with olive oil and season with thyme, salt and black pepper. Roast in the oven at 225 C for about 20-25 minutes.
Add tinned tomatoes and the roasted veggies to a blender, and blend until super smooth and creamy.
Pour the soup into a large pot and bring to boil. Add miso, agave syrup and vegetable stock powder. Season to taste with salt and pepper. Serve with oat fraiche, basil and olive oil.

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