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Roasted Tomato Soup Recipe
Ingredients:
- 2 lbs halved tomatoes
- 1 medium quartered onion
- 4 cloves peeled garlic
- 2 cups vegetable broth
- 2 tbsp olive oil
- to taste salt and pepper
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 30-40 minutes until the vegetables are tender and slightly charred.
- Transfer the roasted vegetables to a blender. Add the vegetable broth and blend until smooth.
- Pour the soup into a large pot and heat over medium heat until warmed through. Adjust seasoning as needed.
- Serve hot with your favorite toppings.
What You Will Need
Read more: Roasted Moroccan Chickpea Tomato Soup Recipe
What you will need to make roasted tomato soup
- Tomatoes: Roasting brings out their natural sweetness, adding depth and richness to the soup's flavor.
- Onion: Adds a savory base, balancing the sweetness of the tomatoes.
- Garlic: Infuses the soup with a robust, aromatic flavor.
- Vegetable broth: Provides a liquid base, enhancing the soup's overall taste and consistency.
- Olive oil: Helps roast the vegetables, adding a subtle, rich flavor.
Tools and Instruments Required
What tools/instruments will be needed to make roasted tomato soup recipe
- Baking sheet: Essential for roasting tomatoes, onions, and garlic evenly, ensuring they develop a rich, caramelized flavor.
- Blender: Necessary for blending roasted vegetables into a smooth, creamy soup consistency.
- Large pot: Used to heat the blended soup, allowing flavors to meld together perfectly.
- Knife: Important for cutting tomatoes and onions into manageable pieces before roasting.
- Cutting board: Provides a stable surface for safely chopping vegetables.
Roasted Tomato Soup Recipe
A simple and delicious roasted tomato soup.
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Ingredients:
Main Ingredients
- 2 lbs Tomatoes halved
- 1 medium Onion quartered
- 4 cloves Garlic peeled
- 2 cups Vegetable broth
- 2 tbsp Olive oil
- to taste Salt and pepper
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 30-40 minutes until the vegetables are tender and slightly charred.
- Transfer the roasted vegetables to a blender. Add the vegetable broth and blend until smooth.
- Pour the soup into a large pot and heat over medium heat until warmed through. Adjust seasoning as needed.
- Serve hot with your favorite toppings.
Notes:
This soup is perfect for a cozy night in.
Read more: Roasted Tomato And White Bean Stew Recipe
Nutrition value:
Calories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 4gSugar: 10gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Roast the veggies a day before.
- Blend and store in an airtight container in the fridge.
- Reheat on the stove when ready to serve.
Freezing Instructions
- Let the soup cool completely.
- Pour into freezer-safe containers or bags.
- Label with the date.
- Freeze for up to 3 months.
- Thaw overnight in the fridge.
- Reheat on the stove until hot.
Roasting the tomatoes and garlic brings out their natural sweetness, adding a depth of flavor to the soup that you wouldn't get from just boiling them.
Frequently Asked Questions
FAQ:
Can I use canned tomatoes instead of fresh ones?
Yes, but fresh tomatoes give a better flavor. If using canned, choose whole peeled ones.
How long does this soup last in the fridge?
It lasts up to 4 days when stored in an airtight container.
Can I freeze this soup?
Absolutely! Freeze it for up to 3 months. Thaw in the fridge before reheating.
What toppings go well with this soup?
Croutons, fresh basil, or a drizzle of cream are great options.
Is this soup vegan?
Yes, as long as you use vegetable broth, it's completely vegan.
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