Tomato soup wherein tomatoes are at their best is roasted tomato soup. Tomatoes don’t taste better in any tomato soup because baking the tomatoes with garlic and onion enhances their flavour. The soup is finished with a dash of black pepper and garnished with some cheese! It is an easy and simple but time-consuming recipe, although certainly worth it.
Any tomato soup calls for tomatoes :). Like most of the other tomato soups, even this one has been flavoured with garlic and onions. If you don’t eat garlic, don’t make this soup because I would not advise omitting garlic from this recipe. Roasted garlic gives the soup its soul. I have added dried basil leaves. If you can, add fresh basil leaves for some fantastic flavour. I have garnished it with some grated processed cheese. You can go for fresh cream or just a pinch of black pepper powder.
1. On a baking tray, put 3 quartered tomatoes, 2 tbsp sliced onions, 4 garlic cloves, little salt, 1 tsp dried basil leaves and ¼ tsp freshly ground black pepper
2. Put in an oven preheated at 180°C
3. Bake at 180°C for 25-30 minutes
4. Once it cools down, transfer to a blender/use a hand blender
5. Blend to make the smooth puree
6. Transfer to a saucepan
7. Now add 2 cups water
8. Add salt to taste
9. Add ¼ tsp freshly ground black pepper
10. Bon appétit: Finish off with some grated cheese
PREP TIME 05 minutes
COOK TIME 35-40 minutes
TOTAL TIME 40-45 minutes
1. Preheat oven to 180°C
2. On a baking tray, put 3 quartered tomatoes, 2 tbsp sliced onions, 4 garlic cloves, very little salt, 1 tsp dried basil leaves and ¼ tsp freshly ground black pepper
3. Bake at 180°C for 25-30 minutes
4. Once it cools down, transfer to a blender/use a hand blender
5. Blend to make smooth soup
6. Transfer to a sauce pan
7. Add 2 cups water
8. Add salt to taste
9. Add ¼ tsp freshly ground black pepper
10. Bon appétit: Finish off with some grated cheese
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