A delicious roasted tomato & rosemary soup which is super easy to make and vegan and gluten free.
I’ll be the first to put my hand up and say I’m not usually the first in line when it comes to tomato soup…except when I make my roasted tomato & rosemary soup. There is something about tinned tomato soup which gives me a sore throat, strangely, and I want to like it so much because it looks so good!
This recipe is creamy, probably because it’s full of garlic (so it’s great for staving off colds) it also has a floral touch thanks to the rosemary, which is much much nicer than it sounds, I promise. Honestly this soup is awesome!
I’ve teamed up again with some fab bloggers to show you just how easy it is to follow a gluten free vegan (after all it’s Veganuary) diet without going to any special trouble or odd ingredients. You may remember last month we shared our favourite ‘free from’ buffet recipes which are perfect for parties.
The bloggers involved are:
- Mel from Le Coin de Mel kicks off the #GlutenFreeVeganuary posts with a step by step guide on how to make chia or flax ‘eggs’ which are a fab alternative for vegans or people intolerant to eggs.
- Jo who writes at Paleo Crust has made a super tasty, and healthy kale and carrot slaw with clementine tahini cream, perfect if you are feeling the after effects of Christmas.
Roasted Tomato & Rosemary Soup recipe…
- 500g Tomatoes, quartered
- 3 cloves garlic
- 1 onion chopped
- 1 tbsp oil
- 250ml vegetable stock
- Leaves of 2 sprigs of rosemary chopped
- 250ml cold water
- Mixed Seeds to finish (optional)
- Preheat the oven to 200ºC/ Gas Mark 6
- Place the tomatoes, garlic and onion into a roasting tin and drizzle over the oil
- Roast in the oven for 15 minutes, until the tomatoes and soft and starring to caramelize, but not long enough for the onions to go too brown
- Put the roasted vegetables into a large saucepan along with the stock and rosemary and bring to the boil and then simmer gently for 10 minutes
- Remove from the heat and add the cold water (this means it will be cool enough more quickly for you to blend if using a stand blender or food processor but if using a hand blender you can do this carefully in the pan
- Blend the mixture until it's at the preferred consistency and pour back into the saucepan to reheat
- Serve, and if using, sprinkle with a mixture of seeds such as sunflower, sesame, poppy and pumpkin seeds