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Oven Roasted Tomato Soup

Oven Roasted Tomato Soup

Raw. Vegan. Not Gross. - Sn 3/Ep 1Raw. Vegan. Not Gross. - Sn 3/Ep 1

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This season we're turnin' up the heat! Literally, as in we're cooking stuff. So in this episode, we're making a delicious oven roasted tomato soup.

Recipe

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Tomato Soup

Ingredients

  • 2 pounds tomatoes halved or quartered

  • 1 sweet onion, quartered

  • 1 tablespoon thyme

  • 1 tablespoon roughly chopped basil

  • 2 tablespoons lemon juice

  • 1/4 cups olive oil

  • 1 tablespoon agave

  • 1/4 teaspoon cayenne

  • Pinch salt and pepper

  • 1 roasted garlic head (recipe below)

Instructions

  1. Pre-heat oven to 400*

  2. Quarter tomatoes and onion and place in a large bowl

  3. Add thyme, basil, lemon juice, agave, olive oil

  4. Then add a pinch of cayenne, salt and fresh ground pepper and toss

  5. Place all ingredients except roasted garlic onto a baking sheet

  6. Roast vegetables for 20 minutes

  7. Once roasted, put all ingredients into a high speed blender

  8. Add all cloves from 1 head of roasted garlic

  9. Blend until smooth

  10. Finish with black pepper and fresh basil

  11. Serve with garlic toast and enjoy

Gluten-free toast

Ingredients

  • 1 loaf gluten-free bread

  • Olive oil

  • 1 roasted garlic head (recipe below)

Instructions

  1. Pre-heat oven to 400*

  2. Drizzle each slice of toast with olive oil

  3. Bake in oven for 8-12 minutes, until toast is golden brown

  4. Use cloves from second head of garlic and spread onto the toast

Roasted Garlic

Ingredients

  • Garlic heads

  • Olive oil

Instructions

  1. Pre-heat oven to 400*

  2. Slice off the top each head of garlic to expose some of the cloves inside

  3. Place garlic cut side down onto a baking sheet

  4. Drizzle with olive oil

  5. Roast in oven for approx. 30 minutes, until browned and cloves are tender

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Transcript

- Welcome back to season three of Raw. Vegan. Not Gross. We've got some awesome new recipes. We're gonna go on some field trips, and we're switching it up a bit, because this season, we're turning up the heat. As you guys know, for the past couple seasons we've been doing legit raw recipes, which I know the raw community has really liked, but there are a ton of recipes that I have been wanting to show you, that are vegan, gluten free, and plant based, they just require a bit of cooking. So, for our first recipe, we're gonna make something that's simple, comforting, and great for winter, a delicious tomato soup. Sure, raw foods have a ton of nutritional benefits that are often lost during cooking, that's the whole point of raw food, however, there are a few ingredients, like tomatoes, where you actually get more nutritional value when they're cooked. Cooking tomatoes helps your body absorb a really important nutrient called lycopene, which has been shown to help prevent certain types of cancer, I'm lookin' at you prostate. Look at all these gluten free, vegan ingredients. A lot of people think making a soup is just dumping a bunch of stuff in a bowl, and that is true, that's what we're gonna do. Because it's a tomato soup, we're just gonna start by cutting up some tomatoes. Just gonna take these off the stem, vine ripened, and cut them up. Some of these I'm just gonna do in halves, because they're gonna look really pretty. And the bigger ones, we'll do in quarters. But as you can see, these are all ready super juicy, so they are gonna make a great soup. Okay, so now we're gonna chop up our onion. We're not gonna dice it, as you usually might, we're just gonna cut it into quarters, removing the outer layers, getting to the deeper self. It's mostly just been me working on my deeper self, since the last episode, so. I'm just cutting off the ends, we don't need those in there. And now we're gonna get some herbs in there. Let's start out with some thyme. And you can just, take out the leaves like that. Don't worry there's plenty more, I can keep doing this all day. Thyme adds flavor, aroma, delicious. Okay, we're almost done here. For the basil, I'm just gonna rip off a few pieces. We're making this as simple as possible. Okay, so now we're gonna add some lemon juice, maybe a little bit of acid. Juice it straight into the bowl. We're trying to get as few kitchen items dirty, as possible right now. So, that's good to go. Now, we're gonna add some olive oil and a agave, double fisting, not in a real way. That was aggressive, it'll be fine. And now, we're gonna add a pinch of cayenne. I'm gonna add a little bit more, it's really good for immunity, keep your system strong. Also gonna add a pinch of salt, and fresh ground pepper. Okay, and now let's just mix it up. This is kind of clunky, I'm gonna use my hands, as I would if I was at home. All right, so now we're gonna roast some garlic. We're just gonna cut the very tops off, just so that you can see a little bit of each bulb. We're just gonna put them face down and drizzle some olive oil on top. We're just cooking this garlic on a separate tray because it takes a little bit longer and it will be easier to pull it out when we want it. These look great! Now, I'm just gonna put my tomatoes on a pan, as well. Just dub them on there. We don't really need to put any parchment paper, or anything like that, because there's all ready enough olive oil in here, to keep it from sticking. Spread it out. So, I've been pre-heating my oven at 200... no, 400 degrees, because we're turning up the heat in this season of Raw. Vegan. Not Gross. So, we're gonna pop both of these trays in the oven, and cook them. So we pulled the tomatoes and the garlic out of the oven, they're gonna cool down for a minute, while we're waiting, let's pop some toast in the oven. I just have some really nice gluten free bread, here, you could use regular bread if you don't have a gluten intolerance or allergy, but we're gonna do gluten free. Let's just get a little bit of olive oil on here, we're just gonna pop these straight into the oven, for about eight or nine minutes, just keep an eye on them. And I'm actually gonna put them straight on to the grate, you don't even need a pan, and that's great. Buzz, I'm trying to make soup here. Okay, so now we're gonna finish our tomato soup. I'm gonna use this high speed blender, but you can really use any normal blender, or food processor. We just need to get these tomatoes in here. Just put them directly into the blender. So you can see that we've got all these natural juices in here, that are just gonna blend up really nicely with the olive oil and lemon juice, and everything else in there. And now we're gonna put the garlic in, I'm just gonna take one of these bulbs, and squeeze the cloves, it get's messy, that's fine. You just need to get all those nice, roasted cloves in there. I promise, it tastes incredible, but it's a little messy. Now, we're all ready to blend. So you can see, this blender is doing a real nice job. And also, you can't smell it, but this smells amazing. It also tastes really good. This is a powerful machine, got a little on myself. But, now we're done, let's take a little taste here. Yes, that is very awesome. And there's a lot of cayenne actually, it's a nice little kick. And now, let's go get our toast out of the oven. Okay, our toast is done, and we're going to take this second bulb of garlic, which by the way, looks super amazing. I'm gonna use a knife to help me get out, the last one was a little hard. Oh yeah, oh Lord. You can see how creamy they are. This is very buttery and delicious. I think we have enough on here, let's start on the other toast. This is an amazing combination for anyone who's vegan or gluten free. Olive oil soaks really nicely into the bread, and it toasts up really nicely. And with this on top, it's super creamy and flavorful, not to mention, very good for you. I think we've arrived, let's just plate this up. Get a nice hearty bowl. Little bit of fresh ground pepper, because that's always nice. Add our toast, and we're good to go. I'm gonna try it. Ooh, it's actually really good, and with that kick of cayenne, the heat is... On. I'm lookin' at you prostate.

Coming right up

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