By Miss Baker’s Bites
Roasted Tomato Soup
11 steps
Prep:20minCook:1h 10min
I love tomato soup. It was my all time favourite growing up as a child. This roasted tomato soup is simple but packed with so much flavour. I recommend using a blend of tomatoes if you can, if not all cherry tomatoes or Roma tomatoes will be just as great!
Updated at: Thu, 17 Aug 2023 04:05:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
36
Low
Glycemic Load
9
Low
Nutrition per serving
Calories332 kcal (17%)
Total Fat26 g (37%)
Carbs23.8 g (9%)
Sugars14.6 g (16%)
Protein5.2 g (10%)
Sodium577.6 mg (29%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 poundsfresh tomatoes
I like a blend of heirloom, roma and cherry tomatoes, quartered
1red pepper
large slices
1onion
medium, quartered
1 bulbgarlic
halved
5 sprigsfresh thyme
¼ cupextra virgin olive oil
Kosher salt
to taste
black pepper
Freshly ground
½ cupbasil
roughly chopped
2 cupsvegetable broth
1 tspsmoked paprika
1 Tbspbrown sugar
to taste
½ cupheavy cream
Instructions
Step 1
1. Preheat the oven to 400 degrees F
Step 2
2. Wash and chop the tomatoes and red pepper
Step 3
3. Cut the onion into quarters and cut the garlic bulb in half
Step 4
4. Place all the veggies onto a parchment lined cookie sheet and drizzle olive oil over the veggie mixture
Step 5
5. Add salt and pepper along with the fresh thyme and give the veggies a mix with your hands
Step 6
6. Roast in the oven for 40-45 mins, till carmelized
Step 7
7. Once cool enough to handle, strip the thyme off the woody stems, squeeze the garlic out of the blub halves and place everything into a blender
Step 8
8. Add fresh basil, vegetable broth, smoked paprika, and brown sugar to taste. Blend till smooth
Step 9
9. Pour the soup into a pot to warm back up on medium heat
Step 10
10. Add the heavy cream and season with more salt and pepper to taste
Step 11
11. Serve with an extra drizzle of cream, fresh basil or basil oil. Enjoy!
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