1.5K Views 9 years ago

Roasted Heirloom Tomato Soup With Cream Cheese Stuffed Tomatoes
[Vegan, Gluten-Free]

LJ By: Lilia Jankowska

Author Bio

Hi, I am Lilia, living in the North of Poland. I am the cook and... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Tomatoes

Roasted Heirloom Tomato Soup With Cream Cheese Stuffed Tomatoes [Vegan, Gluten-Free]

Dairy Free

This light and flavorful soup is the perfect starter to any meal. Yellow heirloom tomatoes are roasted and then puréed with celeriac, carrot, leek, and fresh herbs. The finishing touch is cream cheese stuffed tomatoes and a garnish of fresh basil leaves. You can use whatever color tomato you like,... Read More

Ingredients You Need for Roasted Heirloom Tomato Soup With Cream Cheese Stuffed Tomatoes [Vegan, Gluten-Free]

For the Soup:

4 tablespoons olive oil
1 small piece of celeriac, depending on how thick you want the soup to be
1 carrot
1 leek, white part only
1 parsley root or stems of green parsley
4 big yellow tomatoes
2 garlic cloves
Salt and pepper, to taste
2 sprigs of fresh thyme
4 sprigs of basil
1 teaspoon of demerara sugar
4 cups water or vegetable stock

For the Cream Cheese Stuffed Tomatoes:

4 medium-sized yellow tomatoes
4 tablespoons vegan cream cheese, for stuffing the tomatoes
8 basil leaves

For Serving:

4 tablespoons vegan cream cheese
Salt and pepper, for serving
Olive oil, for serving

Order with Instacart Download Our App

How to Prepare Roasted Heirloom Tomato Soup With Cream Cheese Stuffed Tomatoes [Vegan, Gluten-Free]

Preheat oven to 350°F.
Peel and trim the vegetables and rinse under running water. Wash the yellow tomatoes. Put the vegetables, tomatoes, and a couple of garlic cloves in a roasting pan, season with salt and pepper, and sprinkle with olive oil. Roast for 30 minutes.
Remove the baking sheet from the oven, add the thyme, basil sprigs, and sugar. Roast the vegetables for another 30 minutes.
At the same time, cut the tops off the other tomatoes, stuff with vegan cream cheese and basil leaves, and roast for 30 minutes.
Transfer the roasted vegetables (but not the stuffed tomatoes) into a large pot and add water or vegetable broth. Cook the soup for 20 minutes.
When the soup is cooked, transfer it to the mixer or with an immersion blender, blend it to a smooth consistency. Pass through a sieve to remove any chunks.
Pour the soup back into the pot, if it is too thick, pour over some boiling water until you achieve your desired consistency. Add the vegan cream cheese and cook over low heat until it dissolves. Adjust the seasoning with salt and pepper, to taste.
Serve the soup with a cream cheese stuffed tomato in the middle. Garnish with a drizzle of olive oil and basil leaves.

Discover Our Latest Recipes

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!