Creamy Vegan Tomato Soup with Roasted Garlic
An incredibly tasty tomato soup that is dairy-free and gluten-free.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 1x
1x 2x 3x Ingredients
3– 5 heads garlic
2 tablespoons olive oil
1 onion, chopped
1 tablespoon tomato paste
3 cups tomatoes, chopped (or use canned tomatoes)
2 cups hot water
¼ cup cold water for thinning rice flour
2 tablespoons rice flour salt to taste
¼ teaspoon black pepper
1 teaspoon chia seeds
¼ cup peas
2 tablespoons red bell pepper, diced
2 tablespoons croutons
Start with roasting garlic. Preheat oven at 400F. Wrap garlic heads in foil and roast them for 40 minutes.
Meanwhile you can prepare the soup. Heat olive oil in a medium soup pot. Add chopped onion and sauté until onions are transparent over medium low heat.
Add in tomato paste and cook for a minute, stirring occasionally.
Add in the chopped tomatoes and stir well. Cover the pot and let the tomatoes release juice. Cook for about 10 minutes.
Pour water over tomatoes and let them cook together for 5 minutes.
In a small bowl, whisk together the rice flour and cold water. Pour this in the pot and stir occasionally. It will thicken in about 5 minutes.
Remove the soup from heat, add in the roasted and peeled garlic cloves. Blend it with a hand blender. Put it back on the heat and let it simmer for 5-10 minutes.
Season with salt and black pepper.
Serve in bowls garnishing with chia seeds, peas, red bell pepper and croutons.
If you are using fresh or frozen peas, just blanch them for 2 minutes. You can just skip this step for canned peas.
Serving Size: 1 bowl
Keywords: tomato soup, vegan soup recipe