This roasted tomato beetroot soup is made by roasting beets, cherry tomatoes and garlic in an oven and then crushing them with Fazer Willja Oat for Cooking into a smooth puree soup. This vgetable soup is dairy-free, vegan and gluten-free. Add more nutrients and spiciness with different toppings.
Main coursesDairy-freeGlutenfreeVegetarianVegan
Preheat the oven to 200 C degrees. Place the chopped beets, cherry tomatoes and garlics on a baking sheet covered in parchment paper. Drizzle with olive oil and sprinkle salt on top.
Roast the vegetables in the oven for about 20 minutes or until the beetroot cubes have softened and are roasted. The smaller the beet pieces are, the faster they will cook. Check the garlics even before 20 minutes, so they won’t burn.
Bring water to a boil and add the vegetable broth cubes. Add the crushed tomatoes, herbs, roasted beets and tomatoes. Squeeze the garlic from the cloves to the saucepan. Let the soup simmer under a lid on low medium heat for about 15 minutes.
Add the Fazer Willja Oat for Cooking to the soup and blend with an immersion blender until you have a smooth soup.
Serve the soup with the toppings. You can also drizzle some Fazer Willja Oat for Cooking on top of the soup right before serving.
