Simple Roast Tomato Soup

Gluten-free | Dairy-free | Sugar-free | Grain-free | Plant-based 

Makes enough for 6-8 portions

Why it’s delicious

If you love my roast tomato sauce, you can now add a few simple ingredients to convert that wonderful sauce into a delicious and satisfying soup. 

Helpful hints and tips

This recipe is best made when tomatoes are fully ripe and in season, but being such a flavoursome soup, feel free to serve this hot or chilled. 

If you find that tomatoes don’t agree with you as much as you would like, try peeling and seeding the tomatoes and roasting the flesh. This may help reduce the bloating that some people experience after eating tomatoes. 

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

This recipe also requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.

You’ll also need to prepare my Kombu Water. Kombu water is my healthy broth alternative and one of my favourite foundation recipes. If you need the recipe, you can find it here.

Ingredients

• 2 kg (4 lbs) ripe tomatoes, eyes removed and sliced in half
• 20 medium-sized garlic cloves, peeled
• 1 large red onion, peeled and roughly sliced 
• 1 tbsp fennel seeds
• 2 tsp cumin seeds
• Mineral salt and freshly ground black pepper
• 4 tbsp Bridget's Sticky Sauce

• 1 litre (2 pints) Kombu Water + extra if needed
• 2 tbsp Pure as Inulin Powder
• Coconut yoghurt or oil-free pesto to serve, optional

Method

1. Preheat your oven to 200C (390F) and line a large roasting tin or tray with non-stick baking paper. 
2. Place the tomatoes onto the tray, flesh side facing up and add the garlic cloves and onion, dotting them amongst the tomatoes. Sprinkle the fennel and cumin seeds over the tomato and friends, and season well with salt and pepper. 
3. Drizzle the sticky sauce over top and place the tray into the hot oven for 40-45 minutes or until the tomatoes are golden and well caramelised. 
4. Scrape the hot tomatoes and all the sticky stuff on the bottom of the roasting tray into a large pot and top with kombu water. The kombu should just cover the tomatoes. If you need to add a little more kombu water, do so here. 
5. Bring the pot to a boil and then reduce to a simmer. Add the inulin powder, stir through, and allow the soup to gently tick over for 30 minutes. 
6. Blend the soup well with a stick blender until lovely and smooth. Taste the soup for flavour, adding salt, pepper or sticky sauce to taste. 
7. Serve hot (or chilled!) with coconut yoghurt, oil-free pesto or a handful of fresh basil, mint and coriander leaves.
8. This soup can be stored for up to a week in the fridge and can be frozen for up to 6 months.