Roasted Tomato Soup

Roasted Tomato Soup

Jennifer Tak
This hearty and flavorful roasted tomato soup is the perfect comfort food for a cold day. The roasted tomatoes add a rich and smoky flavor, while the chickpea croutons add crunch, protein and fiber.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 45 minutes
Keywords easy gluten free meal recipes, healthy vegetable soup recipe, simple healthy vegetarian recipes
Servings 4

Ingredients
 

  • 1 kg tomatoes (ripe, on the vine)
  • 2 cups vegetable stock
  • 1 tbsp coconut oil
  • 1 onion (diced)
  • 4 cloves garlic (chopped)
  • 2 tsp thyme
  • ¼ cup parsley (chopped)
  • sea salt & black pepper ( to taste)

Chickpea Croutons

  • 400 g chickpeas (can)
  • chilli powder (optional and to taste)

Instructions

  • Preheat the oven to 350°F (180°C). Remove the tomatoes from the vines and cut in half or quarters and place on a baking sheet. Sprinkle the tomatoes with salt and pepper. Bake in the oven for 35 minutes until soft.
  • Drain the chickpeas and place them on a baking tray. Toss them with chilli powder and a sprinkle of salt and pepper. Place the tray into the oven and bake the chickpeas for the last 10 minutes of the tomato cooking time.
  • Heat 1 tablespoon of coconut oil in a large soup pot. Sauté the onion, crushed garlic, and thyme until the onions become translucent. Add vegetable stock. Bring to the boil then reduce the heat to low.
  • Once the tomatoes have been roasted, put the tomatoes into a blender and blitz until smooth. Add the tomatoes to the soup. If you want a smoother soup, it's easier to use a stick blender and blend the soup directly in the pot to the consistency you desire. Add in the chopped parsley and season with salt and black pepper to taste. Mix well to combine, allow to simmer gently for 10 minutes.
  • Serve the soup in bowls, topped with chickpea croutons.

Notes

For Liver Cleanse, exclude pepper and chilli powder.

Nutrition per serve

Calories: 465kcal | Carbohydrates: 76g | Protein: 22g | Fat: 10g | Fiber: 21g
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