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Roasted tomato soup – oven-roasted tomatoes
Soup

Roasted tomato soup – oven-roasted tomatoes

Tomato soup with deeper flavor: tomatoes, onion and garlic roast first at 200 °C until colored, then blend with stock. Caramelization adds sweetness without extra sugar.

HjemmelavetWeekendFrokostSoupVegetarianVegan
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Rate:
65 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Roasting

    • 2.6 lb Ripe tomatoes, halved
    • 1 stk Onion, wedges
    • 4 fed Garlic cloves, whole (in skin)
    • 3 tbsp Olive oil
    • Salt and pepper

  • Soup

    • 2½ cup Vegetable stock (warm)
    • 1 tbsp Balsamic vinegar (optional)
    • Fresh basil to serve

Instructions

  1. 1

    Roast the tomatoes

    1. Preheat oven to 200 °C. Place tomatoes (cut side up), onion and garlic on a tray. Toss with oil, salt and pepper.
    2. Roast 30–40 minutes until tomatoes collapse with brown edges. Turn once halfway. Avoid black, bitter tips.
    35 min
    200°C
  2. 2

    Blend with stock

    1. Squeeze garlic from its skin. Put everything from the tray into a pot or blender with warm stock.
    2. Blend smooth. Warm in a pot until steaming. Season with balsamic, salt and pepper.
    10 min
  3. 3

    Serve

    1. Serve with basil and bread. For a creamy finish: see creamy tomato soup.
    2 min

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Details

Nutrition

Calories

160kcal

Protein

4g

Fat

7g

Carbs

20g

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Fridge up to 3 days. Reheat until steaming.

Tips

Preparation

  • • Plum tomatoes have more flesh and less water – better for roasting.

Cooking

  • • Save tray juices – concentrated flavor for blending.

Serving

  • • A slice of mozzarella on top melts nicely into the hot soup.

Variations

Flavor

  • Add a bell pepper on the tray for sweetness and color.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.