Roasted Tomato Soup
Tomatoes roasted until caramelized and sweet, blended with garlic and basil into the creamiest, most comforting soup you have ever had. Serve with crusty bread.
Ingredients
- 1.5kgfresh tomatoes
- 1large onion, diced
- 4garlic cloves, minced
- 1 litervegetable broth
- 60mlolive oil
- 15mlbalsamic vinegar
- 5gsalt
- 2gblack pepper
- 10gfresh basil
How to make it
Preheat oven to 200°C. Halve tomatoes and place cut-side up on baking trays
Drizzle tomatoes with 30ml olive oil, salt and pepper. Roast for 25 minutes until edges are caramelized
Heat remaining olive oil in large pot over medium heat
Sauté diced onion for 5 minutes until softened, then add minced garlic and cook for 1 minute
Add roasted tomatoes and vegetable broth to the pot
Bring to boil, then reduce heat and simmer for 5 minutes
Blend soup until smooth using immersion blender
Stir in balsamic vinegar and adjust seasoning with salt and pepper
Serve hot, garnished with fresh basil
Kitchen picks
Tools that make this recipe easier
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