Roasted tomato soup is a beautiful comfort food that can be done easily and can also be used as a base for many other soups. This recipe uses just tomatoes, garlic and herbs to give it wonderful flavor, featuring the tomato in all it’s glory!
- 6 tomatoes, medium – large sized
- 3 garlic cloves
- 1 onion, small
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 sprigs of fresh oregano, or 2 teaspoons (10ml) dry
- 3 fresh basil leaves, or 2 teaspoons (10ml) dry
- Salt and pepper to taste
- 3 cups (375 ml) water or vegetable broth, warm to hot
Time required 50 minutes
Cost of ingredients 5USD
Wash and quarter the tomatoes. Lay out a baking dish, cut side down, and place in a pre-heated oven at 375F (190C).
Quarter onion and separate into smaller pieces. Add onions, garlic, oregano and basil to the dish and drizzle olive oil and balsamic vinegar on top. Sprinkle salt and pepper over the vegetables and allow it to roast for about 45minutes.
Allow to cool about 5 to 10 minutes, enough to be able to touch. Place in a large bowl and using a masher, a fork or another utensil, mash every thing together. Add in water or broth until the desired texture is achieved. Strain soup to remove chunks and seeds if desired.
If an immersion blender or food processor is available, place the roasted tomatoes garlic and herbs into it and add water or broth and blend until desired texture is achieved.
Photo by roboppy