You can’t beat a bowl of homemade soup, especially during the winter when its freezing cold outside! My homemade tomato soup recipe combines a mixture of fresh cherry and large salad tomatoes, red pepper, roasted garlic, red onion and fresh basil – it’s fully gluten free, dairy free and vegan too! It’s such a comforting recipe, perfect served with warm crusty bread. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Preheat your oven to 180C. To a large baking tray add your tomatoes, red onion and red pepper. Drizzle with olive oil and season with oregano, salt and black pepper.
Cut the top off your bulb of garlic and wrap in foil with a drizzle of olive oil, salt and black pepper. Place on your baking tray along with the vegetables.
Place the tray in the oven and cook for around 40 minutes, until the vegetables are soft. Remove from the oven and place the cooked roasted vegetables in a blender or food processor. Squeeze the flesh from the garlic and into the blender along with the red wine vinegar and a handful of fresh basil.
Mix your vegetable stock cube with boiling water (around 200ml) and add to the blender.
Blend everything together until nice and smooth. You may need to add slightly more water depending on how thick you like your soup. Serve the soup warm.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice