Roasted Tomato Soup
It’s cold, it’s raining, I want sun. I eat soup. It does not make sense but that is what I do.
Now it’s time for some storytelling.
Soups have been on my mind recently.
I realize that no one craves soups, but I do.
Soups are both soothing and delicious to me.
But I was tired that night, so I just went to the grocery store and bought the first tomato soup I saw, but when I came home and reheated it, I noticed it was tomato soup with meat balls. You can image my deceit as a vegetarian. But, really, who adds meat to tomato soup?
Anyway, I decided to create my own soup, and I’ve included the recipe below. The best part about this tomato soup recipe is how easy it is to make. We use only fresh ingredients, which provide an amazing flavor and texture.
I hope you have better success than I had, because my tomates were not too tasty haha. A grilled cheese can also be served as a side dish.
Roasted Tomato Soup
Ingredients
Roasted tomatoes
- 1.5 kg Tomato
- 8 cloves Garlic
- 3 tbsp Olive oil
- Salt
- Pepper
Caramelized onions
- 1/2 tbsp Olive oil
- 2 Yellow onions
Soup
- 1/2 cup Basil leaves
- 1/2 tsp Dried oregano
- 1 cup Vegetarian broth
- Salt
- Pepper
Instructions
- Preheat oven to 200 degrees C (400 degrees F). Line a baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the oven for 40'.
- In a large saucepan, heat olive oil over medium heat. Stir in the onion slices to coat them with olive oil. Cook, stirring periodically, until done.
- After the tomatoes and garlic have finished roasting, place them in a food processor and blend until smooth. Then, add the basil and caramelized onions and blend again.
- After mixing, transfer to saucepan, lower to medium-low heat, and season with oregano, vegetarian broth, and salt and pepper to taste. Allow 10 minutes for the tomato soup to boil before serving.
