Creamy Roast Tomato Soup
Vegan Creamy Roasted Tomato & Grilled Capsicum Soup with Grilled Cheese Toastie
Warm up your winter with this rich, creamy roasted tomato and grilled capsicum soup, made with roasted tomatoes, garlic, onions and grilled capsicum. Blended with a coconut milk or vegan cream and a hint of balsamic glaze and fresh basil.
Paired with a crispy homemade grilled cheese toastie, stuffed with melted vegan cheese (and pesto if you want to level it up even more) between thick slices of homemade bread. This duo is the ultimate plant-based comfort food. Perfect for a cosy lunch, dinner or date night.
This beautiful dinner was in collaboration with House. Here are the amazing items I used to make this delicious dish and setting possible;
- Le Connoisseur French Oven - Merlot - this is such a rich beautiful colour and such a staple in any kitchen. This can be used in the oven or on the stove.
- Alex Liddy Classic Soup Tureen - perfect for dinner parties and keeping a dish warm. I cant wait to make something sweet in this. Maybe a warm custard when I bake something next.
- Baccarat The Ultimate Loaf Bread Maker - I was a bit skeptical using a bread maker (considering I love making dough) but this is SO amazing. I used the white load recipe (the 1250g medium loaf). The crust was crunchy and sweet and the soft was so soft and fluffy. This was the perfect white bread loaf. i also made one with extra virgin olive oil and it was also delicious.
- Ambrosia Classic 12 Piece Dinner Set - A simple set perfect for any occasion.
Ingredients
Soup
Toastie
Instructions
Preheat the oven to 210°C.
- Place the tomatoes, garlic, and onion in an oven safe tray or pot (I used my Le Connoisseur French Oven. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 35–40 minutes, or until the tomatoes are soft and beginning to caramelise.
- Once roasted, remove the pot and add to the stove (or transfer the tomatoes into a medium pot if you used a baking tray).
- Add the vegetable stock and balsamic glaze. Bring to a gentle simmer over medium heat and cook for 10–15 minutes.
Stir in the fresh basil (washed), vegan cream (or coconut milk) and grilled capsicum (I use the jar grilled capsicum or the ones from the deli). Remove from the heat and let it cool for a few minutes.
- Use an immersion blender in the pot or a food processor to blend the soup until smooth and creamy.
- Serve with a drizzle of balsamic vinegar and fresh basil on top.
- Taste and adjust seasoning if needed. Reheat on the stove or in the microwave.
- I serve my soup with vegan grilled cheese and pesto toasties. Do this my cutting thick slices of bread (store brought or homemade, I made mine in the Baccarat Bread maker). Add a tsp of vegan pesto to 1 side, two slices of cheese and sandwich. Add a tsp of vegan butter to each side of bread.
- Warm up a grill plate or pot and grill the toastie each side for a few minutes uuntil golden brown on medium heat. To get the vegan cheese melted, add a drop of water to the pot and cover with a lid to steam and grill the cheese toastie.
- Remove from the heat once cooked on both sides and add a pinch of flaky salt to the top.
- Dip into the soup and enjoy.
