I recently prepared a very tasty tomato soup. In stead of stewing the tomatoes I choose to roast them this time before adding the stock. The result was a very rich tomato soup with a warm and hearty taste.
Great to eat this while catching up on some reading
Next time I make this I will peel my tomatoes, I do not like to have the little peels in my soup, how little they may be. It needs to be smooth. You can add more or less garlic and basil to your liking. It really depends if you have a big meeting or interview after lunch I’d go easy on the garlic but I must say it the roasted garlic gives a little extra touch.
Before serving the soup you can add a little drop of very good extra vergin olive oil and serve it with a nice focaccia or some toast.
Roasted tomato soup
- 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.
Tomatoes before roasting….