Tomato Soup

Ingredients

• 8tomatoes
• 1 whole bulb, cut at the topgarlic
• 2 smallonions
• 1bell pepper
• 4 (optional)tomatillos
• 1 smallscotch bonnet pepper
• to tastesalt and pepper
• 10 ml (2 tsp)vegetable oil
• 15 ml (1 tbsp)vegetable bouillon paste
• 473 ml (2 cups)water
• 45 ml (3 tbsp)vegan cooking cream

Instructions

1. 1

   Chop vegetables

   Chop all the vegetables and arrange them on a baking tray.

2. 2

   Roast vegetables

   Bake for 40 minutes at 204°C (400°F).

3. 3

   Blend the soup

   Put all the roasted vegetables in a blender. Squeeze the roasted garlic out of its skin into the blender, add 473 ml (2 cups) of water and blend until smooth.

4. 4

   Simmer gently

   Transfer the blended mixture to a pot and simmer over medium heat for about 10 minutes.

5. 5

   Add the cream

   Pour in the vegan cooking cream and cook for a few minutes.

6. 6

   Check the seasoning

   Taste the soup and adjust the salt to taste.

7. 7

   Serve with bread

   Serve with toasted bread.

What is roasted tomato soup?

Tomato soup is a familiar comfort food in American home cooking, often served simply with bread or a toasted sandwich. This version roasts the vegetables before blending them, giving the soup a deeper, sweeter flavour than a quick stovetop version.

The tomatoes make up the base, while garlic, onion and bell pepper add savoury depth. Optional tomatillos bring a tangier note, and scotch bonnet gives the soup a distinctly hot edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 115 calories, 4g protein, 20g carbs, 4g fat.

The tomatoes and other vegetables provide most of the carbohydrates, while the oil and vegan cooking cream contribute most of the fat; the soup itself is relatively low in protein. Serve it with toasted wholemeal bread and a protein-rich side, such as beans, to make the meal more substantial.

Why roast the vegetables?

Roasting: The 40-minute bake softens the vegetables and concentrates their flavour. Keep them in a single layer where possible so they roast rather than crowd together.

Garlic: Cutting the top from the bulb exposes the cloves to the oven. Once roasted, squeeze the softened garlic from its skin into the blender as directed.

Choosing the heat

Scotch bonnet: This small pepper can make the soup very hot, so use it only if you want a noticeable kick. The recipe does not specify whether to remove its seeds or membrane, so adjust the amount to suit your preference.

Tomatillos: These are optional and add a sharper, tangier flavour alongside the tomatoes. Leave them out for a more straightforward tomato-led soup.

Blending to a smooth finish

Blend the roasted vegetables with the measured water until the mixture looks evenly smooth. If your blender is small, work in batches rather than filling it to the top with hot ingredients.

The soup is ready to move to the pot once there are no large pieces of vegetable remaining. Take care when blending hot food and follow your blender's instructions for hot liquids.

Simmering and seasoning

Simmer: Give the blended soup about 10 minutes over medium heat so it is thoroughly hot and the flavours come together. Stir as needed to prevent it catching on the bottom of the pot.

Salt: Taste after simmering and adjust the seasoning then. The bouillon paste contributes saltiness, so add salt gradually rather than assuming the soup needs much.

Serving ideas

Toasted bread is the suggested accompaniment and gives you something crisp to dip into the smooth soup. Serve it alongside or break it into the bowl just before eating.

For a fuller meal, pair the soup with a sandwich or another source of protein. Keep any extra bread separate until serving so it stays crisp.

Recipe notes & tips

• Cut the vegetables into similarly sized pieces so they roast at a similar pace.
• Use a baking tray large enough to spread the vegetables out.
• Squeeze the roasted garlic into the blender only after it is cool enough to handle.
• Blend hot vegetables carefully and avoid overfilling the blender.
• Stir the soup while it simmers to stop it sticking to the pot.
• Taste before adding extra salt, as the bouillon paste is already seasoned.

Variations

• Milder soup: Leave out the scotch bonnet for a gentler bowl.
• Tangier flavour: Include the optional tomatillos for extra sharpness.
• Herb finish: Add chopped fresh basil or parsley when serving.
• Chunkier texture: Reserve some roasted vegetables and stir them into the blended soup.
• Dairy-free finish: Keep the vegan cooking cream as written and check that your chosen brand is suitable for your needs.

Common mistakes to avoid

• Crowded tray: The vegetables may soften without roasting evenly; spread them out across the tray.
• Too much heat: A whole scotch bonnet can overwhelm the soup; use less or leave it out.
• Blender overfilled: Hot mixture can spill or build pressure; blend in batches and follow the appliance guidance.
• Unseasoned soup: Bouillon and vegetables vary in saltiness; taste at the end and adjust gradually.
• Cream added too early: Add it after the simmer as directed, then cook for a few more minutes.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a pot, stirring until hot throughout; add a splash of water if the soup has thickened. Store toasted bread separately.

Frequently asked questions