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
• 480 ml (2 cups)water
• 45 ml (3 tbsp)vegan cooking cream

Instructions

1. 1

   Chop the vegetables

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

2. 2

   Roast the vegetables

   Bake at 200°C (400°F) for 40 minutes.

3. 3

   Blend the soup

   Put the roasted vegetables in a blender. Squeeze the roasted garlic out of its skin into the mixture, add 480 ml (2 cups) of water and blend until smooth.

4. 4

   Simmer the soup

   Pour the blended mixture into a pot and simmer over medium heat for about 10 minutes.

5. 5

   Add the cream

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

6. 6

   Check the seasoning

   Taste the soup and adjust the salt as needed.

7. 7

   Serve with bread

   Serve with toasted bread.

What is tomato soup?

Tomato soup is a familiar comfort dish, especially in American home cooking, where it is often served with bread or a toasted sandwich. This version takes a roasting-first approach rather than cooking the vegetables from raw on the hob.

Roasted tomatoes, onions and pepper bring sweetness and depth, while blended garlic and a little vegan cooking cream give the soup a smooth finish. Optional tomatillos add a sharper, tangier note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 3g protein, 21g carbs, 5g fat.

The tomatoes and other vegetables provide most of the carbohydrates, while the vegetable oil and vegan cooking cream contribute most of the fat. There is some protein from the vegetables and bouillon, but the soup is not especially protein-rich; serve it with a protein-containing side such as beans or a suitable sandwich filling to balance the meal.

The vegetables that build flavour

Tomatoes: use ripe tomatoes for a fuller, sweeter flavour, and cut the vegetables into pieces that roast at a similar pace.

Garlic: cutting the top from the bulb exposes the cloves so they soften in the oven. Squeeze the roasted cloves into the blender once they are cool enough to handle.

Scotch bonnet: this pepper can be very hot, so use care when chopping it and keep the quantity in mind when seasoning the soup.

Roasting before blending

Roasting concentrates the vegetables’ flavour and softens them for blending. Spread them across the tray rather than piling them up, so they roast instead of steaming in their own moisture.

The recipe gives a 40-minute roast at 200°C. Check that the vegetables are soft before blending; if they need more time, continue roasting until they are tender.

Getting a smooth texture

Blend the roasted vegetables with the specified 480 ml of water until the mixture looks even. If your blender is small, work in batches and take care with warm ingredients.

Simmering the blended soup for about 10 minutes helps bring the flavours together. Stir in the vegan cream towards the end and cook for a few more minutes.

Seasoning and serving

Vegetable bouillon paste and salt both contribute savouriness, so taste the soup before adding more salt. Pepper and the optional Scotch bonnet also affect the final balance.

Toasted bread is the suggested accompaniment and makes a simple, crisp contrast to the smooth soup. For a more filling meal, serve it with a sandwich or a substantial salad.

Recipe notes & tips

• Cut the vegetables into similar-sized pieces so they soften at a similar rate.
• Leave space between the vegetables on the tray to encourage roasting.
• Use a blender suited to warm liquids and blend in batches if needed.
• Handle the Scotch bonnet carefully and avoid touching your eyes after chopping it.
• Taste after adding the bouillon before adjusting the salt.
• Toast the bread while the soup simmers so it is ready to serve.

Variations

• Skip the tomatillos: leave them out for a sweeter, less tangy soup.
• Adjust the heat: use less Scotch bonnet for a milder bowl.
• Add herbs: blend in fresh basil for an aromatic finish.
• Make it dairy-free: choose a vegan cooking cream, as specified.
• Add a topping: finish each bowl with toasted seeds for a little crunch.

Common mistakes to avoid

• Crowding the tray: the vegetables may steam rather than roast, so spread them out.
• Adding salt too early: bouillon paste is already savoury, so taste before adding extra.
• Blending hot ingredients carelessly: follow your blender’s guidance and work in batches if needed.
• Forgetting the garlic skin: squeeze the softened cloves out of the bulb before blending.
• Overcooking the cream: add it near the end and cook only for a few minutes.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until hot throughout; add a splash of water if the soup has thickened.

Frequently asked questions