Best oven-roasted tomato soup with VeGaN Parmesan.

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.

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.

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).

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.

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