Sipping soup in Summer with this Vegan Icy Tomato Soup. I know you may think that the last thing one would enjoy in summer would be a bowl of soup, but this cool, garden tomato bowl is a real treat!
Delicious flavors with plum tomatoes, onions, garlic, oregano and crushed red pepper to open all your senses and filled with a vegan cream to smooth it all out. Top your bowls with beautiful, oven roasted cherry tomatoes to make your dish look a little rustic!
To make Icy Tomato Soup, you will need the following ingredients:
In a medium saucepan over medium heat, simmer the plum tomatoes with the water, tomato paste, onion, garlic, oregano, crushed red pepper and granulated sugar for 20 minutes, until the tomatoes are very tender.
Pour in the cream and simmer for a further 1 minute.
Pour the tomato mixture into a food processor and blend until smooth.
Pass the puréed soup through a coarse strainer, into a medium-sized bowl.
Refrigerate the soup for about 1 hour to cool.
Preheat the oven to 375°F.
Evenly place the cherry tomatoes on a rimmed baking sheet and drizzle with olive oil, sprinkles of confectioners sugar and a large pinch of salt.
Bake in preheated oven for about 10 minutes until the skins begin to curl and wrinkle.
Once roasted, transfer the tomatoes to a mixing bowl and toss with chopped dill to season.
Ladle the soup into serving bowls and garnish with roasted cherry tomatoes.
Only this Icy Tomato Soup could pass my table rules, in the Summertime. Cool, light and fresh and just what you need as a first course to your Summer, garden party! Let us know if you enjoyed this recipe and tag #cookmerecipes in your own Pinterest posts and online.
Delicious and refreshing soup! Thanks for sharing recipe!
