Description
Our creamy (NO CREAM!) Roasted Tomato Soup recipe is FLAVOUR-PACKED, SUPER EASY AND SIMPLY DELICIOUS!
Ingredients
Main Ingredients:
- 1 kg roma tomatoes halved lengthways
- 500 g cherry tomatoes or mixed tomatoes, halved
- 1 brown onion sliced into wedges
- 1 red capsicum deseeded and sliced
Other Ingredients:
- 4 teaspoon minced garlic
- 3 tbs olive oil
- Salt and pepper to season
- 3 tbs tomato paste
- 500 ml (2 cups) vegetable stock liquid
- ½ cup fresh basil plus extra to serve
Instructions
- Preheat the oven: to 220 degrees celsius (fan forced).
- Prepare Vegetables: Place tomatoes, onion, and capsicum in a bowl. Add garlic, olive oil, salt, and pepper. Mix well.
- Bake: Transfer to a baking dish. Bake for 35-40 minutes until soft and charred.
- Cook Soup: Transfer roasted vegetables to a saucepan. Add tomato paste and vegetable stock. Simmer. Blend with basil using a stick blender.
- Serve: Top with fresh basil and serve with cheese toasties.
Notes
- Roast the tomatoes until tender and slightly charred for best flavor.
- If the soup tastes sour, add a pinch of sugar to balance the acidity.
- Cool slightly before blending hot soup to avoid steam buildup in the blender.
- Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
- Serve with buttered toast, rolls, or crusty bread!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking, Simmering, Blending
- Cuisine: Western
Nutrition
- Serving Size: 1 serving
- Calories: 203 kcal
- Sugar: 15g
- Sodium: 625mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
