Roasted tomato soup

Name: Roasted tomato soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1.2 kg Ripe tomatoes; 1 Onion; 4 cloves garlic; 3 tbsp Olive oil; 500 ml Vegetable stock; 1 tsp Sugar; 1 cup Fresh basil leaves; 2 tbsp Single cream (optional); Salt (to taste); Black pepper (to taste)

Tomatoes, onion and garlic roasted until sweet, then blended with basil. Perfect with a grilled cheese sandwich.

55 min10 prep · 45 cook
EasyDifficulty
180 kcalper serving

Ingredients

4 servings

Ripe tomatoes1.2 kg
Onion1
garlic4 cloves
Olive oil3 tbsp
Vegetable stock500 ml
Sugar1 tsp
Fresh basil leaves1 cup
Single cream (optional)2 tbsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Heat the oven to 200 °C. Halve the tomatoes and cut the onion into wedges.
2
Spread them on a tray with the unpeeled garlic, drizzle with oil and season.
3
Roast until soft and lightly charred at the edges.
4
Squeeze the garlic out of its skins and put everything in a pot with the stock and sugar.
5
Simmer briefly, add the basil and blend until smooth.
6
Taste, adjust the seasoning and serve with a swirl of cream.

Tips and questions

Can I use canned tomatoes?: Yes, out of season two 400 g cans of whole tomatoes work well. Roast them drained, or simmer them longer to concentrate the flavour.
Can I freeze it?: Yes, for up to 3 months. Leave out the cream and basil and add them after reheating.
What goes well with it?: A grilled cheese sandwich is the classic. Garlic croutons or a drizzle of pesto also work.

Your screen stays on while you cook.

Roasted tomato soup

Ingredients

Steps

You may also like