Vegan oven-baked tomato soup with croutons
A steaming, warming soup can truly work wonders in certain situations. In the cool autumn, we slurp our way from bowl to bowl, preferably using the best ingredients that late summer and autumn have to offer.
- 1 kg tomatoes
- 2 onions
- 3 cloves of garlic
- 3 tablespoons olive oil
- 20 g Basil
- 200 ml vegetable broth
- 1 TL Misopaste (optional)
- Salt
- Pfeffer
- Basil for serving
- Basil oil for serving
- Plant-based cream for serving
- For the croutons:
- 4 slices of white bread
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp dried basil
- Salt
- Preheat the oven to 180°C. Wash the tomatoes and, depending on their size, either halve or quarter them. Peel and quarter the onion, and peel and halve the garlic cloves.
- Spread everything out on a baking sheet, drizzle with olive oil, and season with salt and pepper. Mix everything together and roast at 180°C for about 30 minutes.
- Meanwhile, cut the white bread into cubes and spread them on a second baking sheet. Drizzle the bread cubes with olive oil and sprinkle with oregano, basil, and salt. Mix everything well and add them to the oven for the last 15 minutes, until crispy.
- Transfer the roasted tomatoes, onion, and garlic to a large pot, add fresh basil, vegetable broth, and miso paste, and blend everything thoroughly. Add more liquid if desired. Season with salt and pepper.
- Serve the tomato soup with crispy croutons, a little basil olive oil, vegetable cream and fresh pepper.
This is your very last chance to use up the remaining aromatic tomatoes before the season ends. Sure, a "regular" tomato soup is delicious, but just imagine how much better it will taste if you roast your tomatoes and aromatics like onions and garlic in the oven beforehand. In the end, all you need is a little vegetable broth to thin it out, and optionally some miso paste to further enhance the soup's flavor. If you like, you can even turn it into a creamy tomato soup by adding some plant-based cream.
For the finishing touch, we serve our tomato soup with homemade herb croutons, which you can easily prepare in the oven at the same time. We add a little dried herbs, but of course you can season them however you like.
But what if tomatoes aren't in season? You can also roast whole canned tomatoes in the oven. However, you should first drain them in a sieve so that not too much liquid ends up on the baking sheet. After that, you can proceed with the recipe as normal, just as if you were using fresh tomatoes.
