Roasted Olive Tomato Soup
Roasted tomatoes, garlic and olives come together to create a delicious, warming soup full of umami flavors and creaminess. Enjoy this roasted olive tomato soup with a gooey vegan grilled cheese or a slice of freshly baked sourdough bread to bring it to the next level.
Print Recipe
Pin Recipe
Servings: 4 servings
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.
Tried this recipe?Let us know how it was!