Spicy Roasted Tomato Soup

Roasted Tomato Soup with a Hint of Spice (VG)

I love a roasted veggie soup, and especially adding a little spice to enhance the flavour. Roasted vegetables retain all their nutrients and flavour, and in fact, roasting brings out the natural sweetness and intensity of any vegetable. Some ingredients, especially those that have more natural sweetness, are perfect to add a little touch of spice to. This Spicy Roasted Tomato Soup is the perfect example.

This recipe is very simple, and you will not regret the extra time it takes to roast the tomatoes first. Add fresh tomatoes, a handful of Sundried tomatoes, garlic, one or two chillies and some Italian herbs to a roasting dish. Drizzle over some olive oil and place it in the oven for around thirty minutes. Pop the lot in a pot with a little veggie stock and let bubble away for around 15 minutes. Then blend. Super simple, totally delish and vegan.

I’ve served it here with a drizzle of basil oil and some vintage cheddar cheese toasties on the side. If you like the look of this soup, you would also enjoy my very similar Spicy Roast Tomato & Red Pepper Soup.

Spicy Roasted Tomato Soup

Vanessa Vermaak

This Spicy Roasted Tomato Soup is simple and light but warming and super delicious. Slow roasted fresh and sundried tomatoes with an added hint of spice. (VG).

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Appetizer, Main Course, Soup

Servings 4

Ingredients

  

½1x2x

• 3 – 4 Tbsp Olive Oil
• 40 gram Sundried Tomatoes
• 1 kg Ripe full flavoured tomatoes I used Roma Tomatoes
• 1 – 2 Red Chillies, deseeded* Optional (I used 2)
• 3 – 4 Cloves of garlic Crushed
• Salt and Pepper to taste
• 1 tsp Brown Sugar Optional
• 2 Tbsp Dried Italian Herb Mix
• 3 – 4 Cups Vegetable Stock

Instructions

• Preheat the oven to 200℃ / 180°C Fan
• Add the olive oil and Sundried tomatoes to a large baking dish
• Halve the tomatoes, deseed and slice the chillies and crush the garlic, then add them all to the baking dish. Season with salt and pepper, then add the sugar (helps to balance the acidity of the tomatoes) and dried herbs
  
• Roast for around 30 minutes or until the tomatoes are soft and there is a good amount of liquid in the bottom (Do not let the garlic or Sundried tomatoes burn or they will go bitter. If they do, remove before blending the soup)
• When the tomatoes are roasted, add them, and the juices to a large pot. Depending on the amount of liquid they produced, add 3 – 4 cups of vegetable stock and bring to a steady simmer for around 15 minutes
• Taste and season as needed. Then remove from the heat and blend until smooth (I use a stick/immersion blender)
• Serve warm with your choice of side

Notes

*Control the spice/heat level by increasing or decreasing the chillies and removing the seeds to reduce the heat

Note: If the soup is too spicy at the end, you can add some cream (dairy or non-dairy) to reduce the heat

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Keyword Homemade Soup, Roast Tomato Soup, Roasted Tomato Soup, Spicy Roasted Tomato Soup, Vegan, vegan soup