Description
This roasted tomato garlic soup is rich, healthy, and full of deep flavor thanks to slow roasting. A cozy bowl made with simple ingredients.
Ingredients
1 kg (2 ⅕ lb) Roma tomatoes halved
3 tablespoons olive oil divided
½ teaspoon salt
¼ teaspoon black pepper
1 onion diced
4 cloves garlic finely minced
2 cups stock – chicken or vegetable
½ teaspoon dried oregano
1 ½ cups loosely packed basil leaves
¼ teaspoon sweetener optional
Instructions
1. Preheat oven to 180°C fan /200°C static/400°F. Line a baking sheet with parchment paper.
2. Place the halved tomatoes on the lined tray, cut side up. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and black pepper.
3. Bake for 40-45 minutes until the tomatoes are soft and collapsing.
4. Heat one tablespoon of oil in a saucepan over moderate heat. Sauté the onion until lightly golden and soft, approx. 5-7 minutes.
5. Add the minced garlic and cook stirring until fragrant, approx 1 minute.
6. Transfer the roasted tomatoes and any juices to the saucepan. Pour in the stock and add the dried oregano. Bring to a boil, then reduce the heat to low and simmer gently for 10-15 minutes.
7. Blend until smooth with an immersion blender or blender.
8. Add the basil leaves and pulse until just combined. Season to taste. Add a little sweetener if the tomatoes are a little bitter and sharp. Divide into serving bowls. Garnish with extra basil leaves and serve.
Notes
Store in the fridge for 3–4 days or freeze for up to 3 months.
Add cream or coconut milk for a richer flavor.
Serve with crusty bread or grilled cheese.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serve
- Calories: 173 kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: roasted tomato garlic soup, homemade tomato soup, healthy soup recipe