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
Servings: 6
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. Halve the tomatoes, quarter the onion, and leave the garlic cloves whole.
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.
Transfer the roasted vegetables to a pot, pour in the broth, and cook for 8–10 minutes so the flavors come together.
Blend the roasted tomatoes, onion, and garlic with the broth until smooth.
Add the basil and serve the soup right away.
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