Roasted Tomato Soup
A rustic, flavorful tomato soup made by roasting ripe tomatoes with herbs, garlic and onions and then pureeing into a delicious soup.
Servings: 4
Calories: 157kcal
Ingredients
- 2-2.5 lbs ripe tomatoes (any size, any type)
- 1 onion chopped into 3/4 inch pieces
- 2-4 cloves garlic, chopped in half or quarters
- 1-3 hot peppers cut in half, seeded any variety
- 1 Tbsp oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2-3 sprigs oregano or thyme (1/2 tsp dried)
- 3 cups chicken or veggie soup stock
- 2 Tbsp fresh basil
- 2 Tbsp fresh grated Parmesan
Instructions
- Preheat oven to 350°C.
- Dice tomatoes into even sized pieces and spread on a large rimmed baking sheet.
- Add onion, garlic and hot peppers (if desired). Coat with oil and season with salt and pepper. Sprinkle oregano or thyme on top.
- Roast for 45 to 60 minutes until liquid has evaporated. Stir several times.
- Transfer to soup pot. Remove hot peppers and any woody herb stems.
- Add soup stock, bring to boil and simmer for 10 minutes to blend flavors.
- Use an immersion blender to puree soup into a smooth consistency. If desired, press through food mill or sieve for a finer consistency and to prevent any bitter flavour from seeds being pulverized by blender.
- Taste and adjust seasoning. If it’s a little too acidic add a pinch of sugar and ½ cup of fresh cream or coconut milk. Garnish with fresh basil and grated Parmesan.
Video
Notes
Add cooked rice or pasta to this soup.
Add cooked chicken, meatballs, beef, ham for added protein.
Nutrition
Calories: 157kcal | Carbohydrates: 17g | Protein: 8g | Fat: 7g | Sodium: 914mg | Fiber: 3g | Sugar: 9g | Iron: 1mg