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Roasted Tomato Soup
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Source: https://recipheon.com/en/recipes/soups/roasted-tomato-soup
About this recipe
Roasted tomato soup has a deeper flavor than one made only with raw tomatoes. Roasting the tomatoes, onion, and garlic brings out their sweetness and concentrates their aroma, while vegetable broth turns them into a smooth soup. Olive oil rounds out the flavor, and basil adds a fresh herbal note. This simple blended tomato soup delivers plenty of flavor from a short ingredient list.
Ingredients
900 g tomatoes
1 onion
2 cloves garlic
700 ml vegetable broth
1 tablespoon olive oil
a few basil leaves
Steps
Preheat the oven to 200°C. Wash the tomatoes, remove the tough stem bases and halve them. Peel the onion and cut into quarters. Leave the garlic cloves in their skins during roasting to help prevent burning.
Arrange the tomatoes, onion, and garlic on a baking sheet, drizzle with the olive oil, and roast for 25–30 minutes, until the tomatoes are tender and lightly browned.
After roasting, squeeze the soft garlic from its skins. Transfer the tomatoes, onion and garlic flesh to a saucepan with the juices from the baking sheet; discard the skins. Pour in the broth and simmer over low heat for 8–10 minutes.
Remove the saucepan from the heat and purée the vegetables and broth with an immersion blender, keeping its head below the surface of the soup. Blend until uniformly smooth. If you dislike small pieces of tomato skin, pass the soup through a sieve.
Add the basil and serve the soup right away.
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