Creamy Vegan Roasted Tomato Soup

Serves 6

Ingredients

1 large-sized onion cut into large chunks
2 carrots peeled and cut into large chunks
2 potatoes peeled and cut into large chunks
4 cloves garlic peeled
50 grape tomatoes (or 4 medium/3 large tomatoes)
8 leaves fresh basil
1 900ml container vegetable broth
Extra virgin olive oil
Salt and black pepper to taste

Recipe

1. Preheat oven to 475F/250C

2. On a large baking sheet, place the tomatoes, potatoes, carrots, onion and garlic. Drizzle with olive oil and sprinkle with salt. Mix together and bake in the oven for 20-30 minutes or until tomatoes are blistered. 

3. Heat some extra virgin olive oil in a large pot on a medium-high heat. When the oil is hot, add in the cooked vegetables and sautee for 3-5 minutes. 

4. Add black pepper to taste and the vegetable broth.

5. Reduce the heat and allow to simmer for about 20-30 minutes or until the potatoes are soft. 

6. Turn off the heat and add the basil. Use an immersion blender to blend together the vegetables and broth. Blend until smooth. You could also do this in a regular blender. 

7. Heat for about 10 minutes before serving. 

Enjoy :)