Roasted Tomato Soup [vegan]

Tomato soup is probably the second favorite soup in Poland, just after rosół (chicken broth). Typically, the Polish version is rather thin, there is even a joke that on Sunday you have rosół, on Monday you have tomato soup as it is just a question of adding tomato purée to the chicken broth. It is not quite true (but it may be if you are in a rush!) as you can make it with fresh tomatoes and it does taste great then.

But I have always preferred thicker soups. So I make mine with plenty of tomatoes but also red peppers, onions and garlic. Roasting all these vegetables adds a really intense flavor which is so important especially in winter when – unfortunately – many tomatoes don’t really have taste. After liquidizing the vegetables, you can adjust the amount of stock to your liking: add more if you prefer to serve the soup with pasta but if you – just like me – prefer a thick soup, add only 750ml of the stock. This way you will end up with beautiful, flavorsome and creamy result.

INGREDIENTS (for 4-6 portions):

1kg tomatoes, cut into quarters,

250g red peppers, deseeded and cut into quarters,

2 red onions, peeled and cut into quarters,

4 garlic cloves, peeled,

2 tbps olive oil,

1 tsp sugar,

salt and pepper,

750-1000ml vegetable stock.

METHOD:

1. Preheat an oven to 190 degrees (170 for fan ovens).
2. Put all the vegetables to a baking tin, pour the olive oil, sprinkle with salt, pepper and sugar, stir and put to the hot oven to roast for approx. 50 minutes.
3. Liquidize the vegetables.
4. Add the required amount of stock, bring to boil.
5. The soup can be served with a drop of cream or/and pasta.