Roasted tomato and broccoli soup
When the oven is on I like to make use of the lower shelf so I always bake some veggies for meals ahead. Last weekend I roasted some tomatoes, onion and garlic so I made this vegan, and gluten-free roasted tomato and broccoli soup a couple days later. The soup is super healthy, low-carb and can be low-cal if you use oil-spray.
Ingredients
Method
- Cut the tomatoes, onion and garlic in half, then put them in a baking dish (facing upwards). Drizzle or spray with oil and season with salt and pepper.
- Put the tray in a preheated oven (temperature set to 180°C), and roast for approx. 30 minutes until the vegetables are tender. Set aside.
- Discard the skin of the onion ang garlic cloves, then put their flesh into a saucepan. Add the tomatoes and the roasting jus too.
- Roughly cut the broccoli (including the stem) into chunks, add these to the pan, then pour in the stock. Bring to the boil and cook for 10-15 minutes, until the broccoli is cooked through.
- Turn off the heat and add the parsley. Using a stick blender, whiz the soup until you get a smooth or textured soup (depending on your liking).
- Serve with a squeeze of lemon juice.