
Creamy Roasted Tomato Soup 3-4 people Prep: 10 minutes Cook: 40-50 minutes Vegetarian Bright, vibrant, and full of garden goodness, this healthy tomato vegetable soup is a classic with a nourishing upgrade. Made with Organic Soy Unsweetened Ingredients 6 ripe tomatoes, (heirloom if possible) halved 1 cup cherry tomatoes 1 capsicum, diced 1 large carrot, diced 4 gloves garlic 1 Tbsp olive oil Salt and pepper to taste 1 tsp dried basil 1 tsp dried oregano 4 cups vegetable broth 1 cup PureHarvest Organic Soy Fresh basil to garnish Instructions Preheat your oven to 200°C (400°F). Place the tomatoes, bell peppers, carrot, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper, dried basil, and dried oregano. Toss everything together to ensure the vegetables are well coated. Roast the vegetables in the preheated oven for about 30 minutes, or until they are tender and slightly charred. Once the vegetables are roasted, transfer them to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Use an immersion blender to blend the soup until it reaches your desired consistency. If you don't have an immersion blender, you can also carefully transfer the soup to a regular blender in batches, just be sure to let it cool a bit first to avoid splattering. Stir in the cashew milk and let the soup simmer for an additional 10 minutes to allow the flavours to meld together. Serve the soup hot, garnished with fresh basil leaves. Serve alongside a grilled cheese or crusty sourdough. Share this recipe Print recipe

Creamy Roasted Tomato Soup

3-4 people
Prep: 10 minutes
Cook: 40-50 minutes

Vegetarian

Bright, vibrant, and full of garden goodness, this healthy tomato vegetable soup is a classic with a nourishing upgrade.

Made with: Organic Soy

Unsweetened

Ingredients

6 ripe tomatoes, (heirloom if possible) halved
1 cup cherry tomatoes
1 capsicum, diced
1 large carrot, diced
4 gloves garlic
1 Tbsp olive oil
Salt and pepper to taste
1 tsp dried basil
1 tsp dried oregano
4 cups vegetable broth
1 cup PureHarvest Organic Soy
Fresh basil to garnish

Instructions

Preheat your oven to 200°C (400°F).
Place the tomatoes, bell peppers, carrot, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper, dried basil, and dried oregano. Toss everything together to ensure the vegetables are well coated.
Roast the vegetables in the preheated oven for about 30 minutes, or until they are tender and slightly charred.
Once the vegetables are roasted, transfer them to a large pot. Add the vegetable broth and bring to a simmer over medium heat.
Use an immersion blender to blend the soup until it reaches your desired consistency. If you don't have an immersion blender, you can also carefully transfer the soup to a regular blender in batches, just be sure to let it cool a bit first to avoid splattering.
Stir in the cashew milk and let the soup simmer for an additional 10 minutes to allow the flavours to meld together.
Serve the soup hot, garnished with fresh basil leaves. Serve alongside a grilled cheese or crusty sourdough.