
Creamy Roasted Tomato Soup 6 people Prep: 15 minutes Cook: 30 minutes Cane Sugar Free Dairy Free Nut Free Vegan Vegetarian This recipe is from the very talented Sarah / Our Nourishing Table “There is nothing I love more than comforting soup on a cool night, it’s like a warm hug in a bowl. This creamy tomato soup is actually dairy free, using the Pure Harvest Creamy Oat to add creaminess. Find out more about Creamy Oat. Made with Organic Oat Creamy Ingredients 1.3 kg vine ripened tomatoes, halved & stalks removed 150 g cherry tomatoes, ripe 8 cloves garlic, skin removed Salt & pepper 4 tbsp extra virgin olive oil 1 brown onion, finely sliced 1 stalk celery, finely sliced 1 carrot, skinned and cut into small cubes 1 cup vegetable stock 1 cup Pureharvest Organic Oat 1/2 cup fresh basil, roughly chopped 4 slices bread of choice, cubed Instructions Preheat the oven to 180 degrees Celsius. Place vine ripened tomatoes, cherry tomatoes and garlic cloves into a baking dish and drizzle with around 2 tbsp extra virgin olive oil. Season with salt & pepper and place into the oven to roast for 30 minutes. After 30 minutes remove from the oven. While the tomatoes are roasting, prepare the croutons. Add cubed bread to a baking dish and drizzle with 1 tbsp olive oil. Season with salt & pepper and toss to coat evenly. Set aside until tomatoes are finished roasting. Once tomatoes are finished, place the croutons straight into the oven and roast for 15 minutes. Add 1 tbsp olive oil to a large casserole pan and bring to a medium heat. Add the onions, celery and carrot and sauté until the onions are translucent and slightly caramelised. Add the vegetable stock and roasted tomatoes and garlic to the pan and bring to a simmer for 5 minutes. Stir through the basil and Pure Harvest Nut Bliss Milk. Carefully transfer to a blender or use a stick blender to puree until smooth and creamy. Serve soup in bowls topped with extra fresh basil and crispy croutons. Share this recipe Print recipe

Creamy Roasted Tomato Soup

6 people
Prep: 15 minutes
Cook: 30 minutes

This recipe is from the very talented Sarah / Our Nourishing Table

“There is nothing I love more than comforting soup on a cool night, it’s like a warm hug in a bowl. This creamy tomato soup is actually dairy free, using the Pure Harvest Creamy Oat to add creaminess.

Find out more about Creamy Oat.

Made with: Organic Oat

Creamy

Ingredients

1.3 kg vine ripened tomatoes, halved & stalks removed
150 g cherry tomatoes, ripe
8 cloves garlic, skin removed
Salt & pepper
4 tbsp extra virgin olive oil
1 brown onion, finely sliced
1 stalk celery, finely sliced
1 carrot, skinned and cut into small cubes
1 cup vegetable stock
1 cup Pureharvest Organic Oat
1/2 cup fresh basil, roughly chopped
4 slices bread of choice, cubed

Instructions

Preheat the oven to 180 degrees Celsius.
Place vine ripened tomatoes, cherry tomatoes and garlic cloves into a baking dish and drizzle with around 2 tbsp extra virgin olive oil. Season with salt & pepper and place into the oven to roast for 30 minutes. After 30 minutes remove from the oven.
While the tomatoes are roasting, prepare the croutons. Add cubed bread to a baking dish and drizzle with 1 tbsp olive oil. Season with salt & pepper and toss to coat evenly. Set aside until tomatoes are finished roasting.
Once tomatoes are finished, place the croutons straight into the oven and roast for 15 minutes.
Add 1 tbsp olive oil to a large casserole pan and bring to a medium heat. Add the onions, celery and carrot and sauté until the onions are translucent and slightly caramelised.
Add the vegetable stock and roasted tomatoes and garlic to the pan and bring to a simmer for 5 minutes.
Stir through the basil and Pure Harvest Nut Bliss Milk. Carefully transfer to a blender or use a stick blender to puree until smooth and creamy.
Serve soup in bowls topped with extra fresh basil and crispy croutons.