Columnist Seiran Poon is back with a recipe that’s perfect for colder days: Vegan Roasted Olive Tomato Soup. Her recipe column All About the Veg! is all about highlighting the versatility of fruits and vegetables by shining a spotlight on a different one in each of her articles. Today is all about tomatoes.
Roasted Olive Tomato Soup: Take Traditional Tomato Soup to Another Level
It’s officially soup season and there are so many delicious ways to enjoy it! Soup is a great way to warm you up from within and most of them are pretty easy and fuss-free. It’s also easy to get creative with new flavors and ingredients when making soup.
What’s more comforting on a winter day than a good old tomato soup served with grilled cheese? I can’t think of anything better. We do have beautiful winter tomatoes, but I feel like they need something extra to really come through. Enter: olives! Roasting olives with the tomatoes will really bring out that umami flavor and just a perfectly balanced hint of the briny, salty olives.
I’m a big fan of using olives in cooked foods. You can let them simmer in slow-cooked stews, grill them, fry them or roast them like we’re doing today. They’re perfect for the winter season when we want to bring out more flavors of the produce we’re working with.
Ingredients You’ll Need
- Vegetables: Tomatoes, Pitted big green olives, Garlic, Shallots
- Herbs: Fresh thyme, Basil leaves, Dried oregano, Dried basil
- Condiments: Olive oil, Tomato paste, Vegetable stock, Salt, Pepper, Chili flakes, Sugar (if you have tomatoes with high acid).
- Dairy alternatives: Vegan (heavy) cream
- To serve: Vegan grilled cheese or other bread.
How to Make This Roasted Olive Tomato Soup
Prepare the tomatoes and garlic
Preheat the oven to 200 C / 390 F. If you are using large tomatoes, cut them in half. Cut off the top part of the garlic head.
add the ingredients to a baking tray
Place the tomatoes, garlic, shallots, thyme and olives on a baking tray. Drizzle over 2 tablespoons of olive oil, season with salt and pepper. Make sure the thyme is tucked under the tomatoes or olives so it doesn’t burn. Place the garlic with the cut side down.
roast the vegetables
Roast in the oven for 40-50 minutes until everything is tender.
bring it all together
Heat 1/2 tablespoon of olive oil in a large pot and stir-fry the tomato for 1 minute. Add all roasted vegetables (squeeze the garlic cloves out of the skin and remove tomato sprigs), basil leaves, vegan cream, vegetable stock, oregano, basil pepper and chili flakes.
Blend the soup until smooth and let simmer for a couple of minutes. Adjust with more stock if you want it thinner. Finally season with salt after tasting it, as both the olives and the broth are savory.
Roasted Olive Tomato Soup – RECIPE CARD
Roasted Olive Tomato Soup
Ingredients
- 2 lbs tomatoes
- 2/3 cup pitted big green olives
- 2 sprigs fresh thyme - or more, to taste
- 1 head garlic
- 3 shallots - peeled
- 2 1/2 tablespoons olive oil
- 1 tablespoon tomato paste
- 10 basil leaves - plus more to garnish
- 3/4 cup vegan heavy cream
- 1 cup vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch salt - or to taste
- 1 pinch pepper - or to taste
- 1 pinch chili flakes - or to taste
- 1 pinch sugar - if you have tomatoes with high acid
To Serve
- 1 Vegan grilled cheese - or other bread
Instructions
- Preheat the oven to 400ºF (200ºC).
- If you are using large tomatoes, cut them in half. Cut off the top part of the garlic head.
- Place the tomatoes, garlic, shallots, thyme and olives on a baking tray. Drizzle over 2 tablespoons of olive oil, season with salt and pepper.
- Make sure the thyme is tucked under the tomatoes or olives so it doesn’t burn. Place the garlic with the cut side down.
- Roast in the oven for 40-50 minutes until everything is tender.
- Heat 1/2 tablespoon of olive oil in a large pot and stir-fry the tomato for 1 minute. Add all roasted vegetables (squeeze the garlic cloves out of the skin and remove tomato sprigs), basil leaves, vegan cream, vegetable stock, oregano, basil pepper and chili flakes.
- Blend the soup until smooth and let simmer for a couple of minutes. Adjust with more stock if you want it thinner. Finally season with salt after tasting it, as both the olives and the broth are savory.
Recipe, text, and photography by Seiran Poon.
Seiran Poon (formerly known as Seiran Sinjari) is a freelance food photographer, and recipe developer who left her international legal career to pursue her quest for a life with more freedom and creativity.
She is based in Stockholm, Sweden, and has also lived in Sydney, Australia. Her cooking is often inspired by flavors from the Middle East / her Kurdish roots or her encounters with different cuisines around the globe. Seiran is the author of the cookbook Salt & Tahini (currently only available in Swedish.)
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More Vegan Recipes You Might Like
If you enjoyed this vegan roasted olive tomato soup, you might also like the following recipes.
- 1-Pot Tuscan White Bean Soup: This vegan Tuscan white bean soup is easy to make, delicious, comforting, and nourishing! All you need are a few simple and wholesome ingredients and you’ll have a high protein, gluten-free soup that makes for a perfect weeknight dinner.
- Vegan Stroganoff Beans With Mushrooms & Garlic Rice: The ultimate comfort food – these vegan stroganoff beans with mushrooms and garlic rice are perfect for a cozy dinner that’s as flavorful as it is nourishing.
- Vegan Lasagna Soup (Easy, Comforting & Delicious): This Vegan Lasagna Soup is cozy, comforting, and simply delicious. Inspired by traditional Italian lasagna, this soup comes together more easily, giving you all the same flavors with a less prep work.
- Easy Vegan Tomato Tart: a refreshing tart that’s delicious and super easy to make!
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Any chance you have the conversion to cups? Thank you
Hi! Just added them:)
This has excellent flavor! I made this exactly as written and it is my new favorite tomato soup. Plus, it’s pretty simple to make. Thanks for the great recipe!