Units
Scale
Ingredients
- 2 tbsp extra virgin olive oil
- 9–10 tomatoes
- 1 onion (chopped in quarters )
- 6–7 garlic cloves
- 1/4–1/2 tsp fresh thyme leaves
- salt + black pepper (to taste)
- 1 1/2 cup oat milk
- 1/3 cup vegan basil pesto
- 1 tsp dried basil
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- chilli flakes (to taste)
- 1/2 cup water
- homemade grilled cheese croutons
Instructions
- Pre-heat oven to 220°C/200°C. Toss together tomatoes, onions, garlic cloves, thyme leaves, salt, black pepper and extra virgin olive oil in a baking dish. Bake for 20-30 minutes.
- While the veggies are roasting, add oat milk, vegan basil pesto, garlic granules, onion granules, dried basil, chilli flakes, salt and pepper into a blender. Set aside until needed.
- Once veggies are done, allow to cool slightly. Peel skins off the garlic and add everything to the blender. Blend together until smooth.
- Pour into a pot. Add 1/2 cup of water in the blender, close the lid and give it a little swirl. Pour that into the pot, bring the soup to a boil, then simmer with the lid ajar for 20 mins.
- Enjoy warm with vegan grilled cheese croutons, fresh basil and swirled vegan yoghurt!
Nutrition
- Calories: 272