Roasted Tomato Soup
Total time
Author: Must be Yummie
Recipe type: Soup
Cuisine: Healthy
Serves: 80 mins
- 1,5 kg organic tomatoes, quartered and peeled (you can also use cherrie tomatoes but then you won't need to add extra sugar)
- 1 large onion, sliced
- 1 big bunch of garlic, the tops sliced of (or 5 garlic cloves peeled and chopped)
- 1 tbsp brown sugar
- 2 tbsp olive oil
- 1,5 l vegetable stock (or water and 3 cubes)
- 2 bay leaves
- 2 tbsp tomato paste
- ½ tsp black pepper
- ½ tsp sea salt
- 2 hand full fresh basil, chopped
- Preheat your oven to 220°C.
- Spread the tomatoes and onion on two baking sheets you covered with baking paper.
- Sprinkle with sugar, salt and pepper.
- Put the garlic on the side of one baking tree, or put the separate cloves with the other vegetables.
- Drizzle with olive oil and roast in the oven for 40 minutes.
- Place the roasted vegetables in a large skillet with cover and add the stock, tomato paste and bay leaf.
- Let this cook and the reduce the heat and let it simmer for at least 30 minutes.
- Take out the bay leaves and transfer to a blender. Mix well until you have a smooth soup. This goes best in little batches.
Recipe by Must Be Yummie at https://mustbeyummie.com/roasted-tomato-soup/
3.2.2885