I’ve just got back from running a retreat where I get to teach beautiful souls how to make plant-based food with love. How blessed am I?!!! Upon return home, I usually have a bunch of random ingredients that I need to use up and turn into something delicious. I had a load of baby plum tomatoes left over, which presented me with the perfect opporutnity to create this roast tomato soup. It’s too good not to share with you guys.
I’ve added in a roasted sweet potato, some roast sweet pepper and roasted onion. This creates an incredible dance of flavours. Then to finish it off to perfection I’ve added a massive handful of fresh parsley leaves.
The only other thing it needed was sea salt and a twist of black pepper. It was ridiculously easy to make, as you’ll see in this quick video…
Why should I roast my tomatoes for the soup?
Roasting tomatoes to use in your soup is basically magic. You see, there is an alchemical change that happens when you roast your tomatoes. Roasting deepens the the flavour and enriches the taste in ways that raw tomatoes just desn’t do.
The delicious flavour of roasted tomatoes come from caramalisation of the natural fruit sugars, which leads to the deepened flavour.
Roasting tomatoes increases bioavailabity of lycopene
What on earth is lycopene haha?
Lycopene is an potent antioxidant available in tomatoes that has been shown to reduce the risk of chronic diseases such as cardiovascular disease and cancer. Apparently, roasting your tomatoes increases the availability of lycopene.
We are gonna roast all of the vegetables
Roasting the sweet potato, pepper and onion brings the flavour of your roast tomato soup to a whole new level of deliciousness.
It also makes for an incredibly easy soup. This is due to the fact you simply chop and roast, and then there’s not much else to do. Once roasted the only other thing that is required is putting them in a pan with water, sea salt, pepper and parsley. Then you blend, heat for a few minutes and it’s ready to go!
How easy is that?
Roast Tomato Soup - with sweet potato, peppers and parsley
A delicious way to use roast tomatoes to create a roast veg soup.
Ingredients
- 500g tomato
- 2 large sweet pepper
- 1 large sweet potato
- 1 large onion
- Large handful fresh parsley
- 500ml water
- 1 teaspoon sea salt
- Twist of black pepper
Instructions
- Chop your sweet potato into small cubes. I prefer less than half an inch cubed in size so that it roasts quickly.
- Pop your sweet potato on a baking tray, spreading evenly and then roasting for about 20 minutes at a minimum of 200C (392F). Your sweet potatoes are done when you can pierce them with a fork.
- De-seed and slice your pepper.
- Slice your onion.
- Put the sliced pepper and onion on a baking tray along with the tomatoes. Spread evenly and roast for around 15 minutes.
- Once everything has roasted put them in a large saucepan.
- Add the water, sea salt and black pepper to the pan.
- Pulsate your soup with a hand blender (USA: immersion blender) until you get a rustic blend. Use a regular blender if you don’t have a hand blender. If you prefer smooth soup, then keep blending until it is smooth.
- Chop your parsley into small pieces, removing any tough stalks first.
- Mix the chopped parsley into the pan, whilst bringing the contents back to the boil.
- Allow to simmer for a few minutes, and then it is ready.
- Enjoy!
Pin roast tomato soup for later…
Another delicious vegan roast soup recipe…
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