Homemade roasted tomato soup with red onion and garlic
For someone who has rarely ever made homemade soup, I’m really starting to get into the habit of it! You may remember I most recently made my first butternut squash – carrot soup, but I’ve also made beetroot soup, white asparagus soup and parsnip soup before. Today it’s time for another basic but good one: tomato soup! Just as with the butternut squash soup, I decided to roast the tomatoes first, as it makes them much sweeter, especially when you combine it with red onion.
Now one thing to keep in mind though is that regular tomatoes are not in season right now, which is why I’m using plum tomatoes as they are available all-year round and are a great substitute. You can substitute it with tinned tomatoes too but I personally think you’re better of making it all from scratch. You’ll know exactly what’s going into your soup and you’ll feel so proud when it’s ready!
One of the reasons i’m making my own soup nowadays is because it’s of course very easy, but you can also make one large batch and then freeze it so you’ll have plenty to go around for a long while. Apart from that you’re also completely in charge of the ingredients. In my case I’m intolerant to wheat and potatoes, which is often used in a lot of pre-made soups or instant soups. But more importantly the flavour is just so much richer! And if you don’t like to cook or spend too much time in the kitchen, don’t worry, making your own soup barely requires any time or skills, it’s usually just a matter of slicing, roasting and blending!
|750g plum tomatoes|
|1 large red onion|
|2 cloves of garlic|
|150g tomato puree/paste|
|1 vegetable stock cube|
|2teaspoons paprika powder|
|sea salt & pepper|
|150ml soy cream|