CREAMY BLENDER TOMATO SOUP

Paid collaboration with Fazer Aito. Creamy blender tomato soup is an easy way to make delicious flavorful and nourishing tomato soup. I use Fazer Aito Oat Cuisine to make it creamy without dairy. This tomato soup is vegan and gluten-free.

Winter Food Prep

This blender tomato soup is part of my winter food prep. Winter food prep at the Berry house means roasting a lot of vegetables and other ingredients in the oven and using them throughout the week in various different meals.  This is what I’m prepping:

1. Blender tomato soup
2. Simple pasta sauce
3. Brussels Sprouts casserole
4. Buddha bowl made with leftovers

In this post I’ll share the recipe for my simple delicious blender tomato soup and pasta sauce.

How to make creamy blender tomato soup?

Tomato soup is much more than just tomatoes. Here’s how to make a creamy, delicious, filling and nourishing soup:

• I roasted tomatoes in the oven with onions, garlic, white beans and cauliflower florets. Both white beans and cauliflower add an element of creaminess to the soup. Roasted onions and garlic give amazing flavor.
• Then I blend the soup using Fazer Aito Oat Cuisine, an oat-based cream. This mildly sweet and oaty cream balances the flavors perfectly and makes the soup velvety smooth.
• I cooked quinoa in veggie broth to go with the soup.
• I made gluten-free dark bread croutons on top of the soup.
• I added cooked red lentils on top of the soup too.

Soup becomes pasta sauce!

Just cook pasta of choice and pour a dollop of soup on top. Add red lentils and mix it all together. If you want to make the pasta sauce taste more like tomatoes, add canned crushed tomatoes or tomato paste to the sauce and adjust the seasoning too (add salt, more herbs etc).

Blender tomato soup recipe

Start by prepping the roasted vegetables and beans:

• about 6 tomatoes and a dozen cherry tomatoes
• 1-2 onions
• 2-4 garlic cloves
• about half of a small/medium cauliflower
• about 1 cup cooked white beans
• drizzle of olive oil
• generous pinch of salt
• dried or fresh thyme

Preheat oven to 200 C / 392 F.

Cut large tomatoes into four pieces and leave cherry tomatoes whole. Cut onion/s into four pieces. Leave garlic cloves with skin on so they won’t burn. Cut cauliflower into florets.

Place all on a baking sheet covered with parchment paper. Drizzle with olive oil and season with salt and thyme.

Bake in the oven for 40 min or until everything looks roasted (and it smells incredible!).

Squeeze the garlic out of the skin and pour everything from the baking sheet to a blender. Pour 1 cup of Fazer Aito Oat Cuisine to the blender too and blend until smooth and creamy. Taste and season with for example:

• 1/2 tsp salt
• 1 -2 tsp Balsamico
• more thyme

You can also add whatever spices you want:

• tomato paste
• chili
• curry paste or powder
• miso paste

This is how I made the croutons on top:

I cut a slice of gluten-free dark bread into small cubes. I cooked them on a hot pan with a some olive oil until crispy and then added a pinch of salt and garlic powder.

If you want more weekday meal inspiration, you can find more recipes in these posts:

Vegan Meal Prep: 5 x Vegan Weekday Meals

Easy Vegan Lunch Meal Prep