Super Easy Roasted Cherry Tomato Soup & Pasta Sauce (Vegan, Gluten-free, Low-fat)

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My garden is shedding cherry tomatoes by the bucket load at the moment. Nothing can beat good soil and heritage seeds, it seems. When bowls and bowls were filled with them, I had to come up with a new recipe for these sweet little things.

I call this recipe a roasted cherry tomato pasta soup & sauce, because it actually works brilliantly as soup as well as a simple pasta sauce! And all that while being vegan, gluten-free and low-fat 🙂

If you are interested where I got my beloved heritage seeds from, you can check out Koanga Institute, based in New Zealand, they are my go to herb, vege and flower seed supplier 🙂

Best results with high-speed blender.

For 4 portions you’ll need:

1kg cherry tomatoes
a few fresh thyme sprigs (alternatively 1 teaspoon dried thyme)
a few fresh basil leaves (alternatively 1 teaspoon dried basil)
1-2 garlic cloves (optional)
salt & pepper to taste
1/2 to 1 cup water (depending on how thick you like it)

Preparation:

1. Preheat oven to 200°C (top-/bottom heat).

2. Line baking tray with baking paper and place cheery tomatoes, thyme and basil on it.

Vegan Gluten-free Low-Fat Roasted Cherry Tomato Soup and Pasta Sauce Recipe

3. Bake for approx. 20 to 25 minutes, until some of the tomatoes are slightly browned.

Vegan Gluten-free Low-Fat Roasted Cherry Tomato Soup and Pasta Sauce Recipe

4. Transfer tomatoes to high-speed blender. Remove thyme leaves of stalks and add as well basil leaves, garlic cloves and water. Then blend until smooth. Season with salt & pepper to taste.

Enjoy! 🙂

Please let me know what you think about this recipe, I’d love to hear from you! 🙂

Vegan Gluten-free Low-Fat Roasted Cherry Tomato Soup and Pasta Sauce Recipe

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