Easy Vegan Roasted Tomato Soup
Ingredients
- 6 large tomatoes (or a mix of cherry and large)
- 1/2 red onion
- 3 garlic cloves
- 2 tbsp olive oil
- 1 sprig fresh thyme
- Salt and pepper to taste
- 1/2 cup vegetable stock
Toppings
- 1/4 block tofu (for cream)
- Nutritional yeast
- Lemon juice
- Water (for blending)
- Bread
- Butter
- Fresh thyme
- Black pepper
Preparation
Cut the tomatoes into small chunks.
In a baking dish, add the tomatoes, onion, garlic, olive oil, fresh thyme, salt, and pepper.
Roast for 30 minutes at 190°C/375°F or until they start to brown.
Add everything to a blender with the liquid released and some vegetable stock, and blend until smooth.
Top with tofu cream and serve with buttered bread.
Tofu cream
Boil the 1/4 block of tofu.
Blend the boiled tofu with nutritional yeast, lemon juice, and water until smooth.
