Best oven-roasted tomato soup with VeGaN Parmesan.

Many families in Central Europe cook bullion for Sunday lunch. Usually, it is a slowly cooked bullion from chicken or duck, and sometimes from pork or beef meat and bones.

Best oven-roasted tomato soup with VeGaN Parmesan.

I cooked one yesterday as well. It was my favorite vegetable bullion (VeGaN) which I cook already for several months. As usual, I cooked a bigger portion. Mostly because I like to freeze it and use it later in my VeGaN dishes.

Best oven-roasted tomato soup with VeGaN Parmesan.

Today I decided to use the leftovers bit differently. Instead of freezing it down I used it straight away in a tomato soup 🙂 (by the way, in Poland there is a huge tradition to cook the tomato soup from bullion on Mondays 🙂 ).

As a base, I used oven-roasted tomatoes and some garlic, onion and fresh herbs. The soup turned out pretty delicious and I will definitely cook it again. Just maybe I will use less garlic 🙂 (instead of 4 cloves I will add only 2).

Best oven-roasted tomato soup with VeGaN Parmesan.

In case you have some leftover bullion at home as well, but you do not know how to use it, cook a tomato soup out of it 🙂 It will be a perfect option 🙂

How to make the best oven-roasted tomato soup with VeGaN Parmesan?

Best oven-roasted tomato soup with VeGaN Parmesan.

Recipe by tasteisyoursCourse: AppetizersCuisine: Polish
Servings

4

servings
Prep time

20

minutes
Cooking time

45

minutes
Total time

1

hour 

10

minutes

An easy recipe for a delicious oven roasted tomato soup.

Ingredients

  • 6 ripe tomatoes

  • 2 cloves of garlic (if you like stronger garlic taste, use 4 cloves)

  • 1 yellow onion

  • 1 tablespoon of red wine vinegar

  • 6 leaves of fresh basil + some for garnish

  • 10 leaves of fresh oregano

  • 1 tablespoon of olive oil

  • 2 cups of VeGaN bullion

  • Sant & pepper to taste

  • 2 tablespoons of plant-based cream (coconut one will be ok)

  • VeGaN parmesan (optional)

Directions

  • Preheat oven to 190°C.
  • Wash and cut the tomatoes, placing them in a baking dish afterwards.
  • Slice the onion into thin stripes. Peel the garlic and press it down with your palm. Add to the baking dish together with fresh oregano and basil leaves.
  • Drizzle over the vegetables with olive oil and balsamic vinegar.
  • Season with salt and pepper to taste.
  • Bake for 45 minutes.
  • Place roasted vegetables in food processor or blender and mix well. Slowly add the bullion until the soup has a smooth consistency.
  • Serve with a drizzle of cream, and garnish with fresh basil leaves and VeGaN parmesan. Optionally you can serve a grilled baguette slices next to it.
  • Enjoy 🙂

Notes

  • The soup is fully vegan. But if you wish you can add regular Parmesan or sour cream.
  • You can keep the soup in the refrigerator packed in an airtight container for up to 1 week.

Best oven-roasted tomato soup with VeGaN Parmesan.
Best oven-roasted tomato soup with VeGaN Parmesan.
Best oven-roasted tomato soup with VeGaN Parmesan.

Pin for later:

Best oven-roasted tomato soup with VeGaN Parmesan.

Best oven-roasted tomato soup with VeGaN Parmesan. - https://tasteisyours.com

A super easy recipe for a delicious oven-roasted tomato soup. Made with tomatoes, vegan Parmesan and a pour of vegan soured cream.

Type: Soup

Cuisine: Polish

Keywords: oven-roasted tomato soup

Preparation Time: PT0H20M

Cooking Time: PT0H45M

Total Time: PT1H05M

Recipe Ingredients:

  • 6 ripe tomatoes
  • 2 cloves of garlic (if you like stronger garlic taste, use 4 cloves)
  • 1 yellow onion
  • 1 tablespoon of red wine vinegar
  • 6 leaves of fresh basil + some for garnish
  • 10 leaves of fresh oregano
  • 1 tablespoon of olive oil
  • 2 cups of VeGaN bullion
  • Sant & pepper to taste
  • 2 tablespoons of plant-based cream (coconut one will be ok)
  • VeGaN parmesan (optional)

Recipe Instructions: Preheat oven to 190°C. Wash and cut the tomatoes, placing them in a baking dish afterward. Slice the onion into thin strips. Peel the garlic and press it down with your palm. Add to the baking dish together with fresh oregano and basil leaves. Drizzle over the vegetables with olive oil and balsamic vinegar. Season with salt and pepper to taste. Bake for 45 minutes. Place roasted vegetables in a food processor or blender and mix well. Slowly add the bullion until the soup has a smooth consistency. Serve with a drizzle of cream, and garnish with fresh basil leaves and VeGaN parmesan. Optionally you can serve grilled baguette slices next to it. Enjoy 🙂

Editor's Rating:
5