Slow Roasted Tomato Soup

Slow Roasted Tomato Soup

Soup | January 23, 2016 | By

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Tomato soup makes an excellent starter or main meal in the fall or winter, and I love serving mine with some fresh crusty bread. The tomatoes in this soup recipe have been slow roasted for around 40 minutes to an hour, which gives the soup a delicious and sweet flavour.

For this recipe, you will also need an onion, garlic cloves, olive oil and either water or vegetable stock. I’ve used water but you can easily substitute this for stock if you want to give the soup even more flavour.

This soup will serve 2 – 4, depending on serving dish sizes. I usually make this for 2 if it is our main meal. 

Slow Roasted Tomato Soup
Serves 2
A delicious slow roasted tomato soup
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 brown onion, diced
  2. 2 - 3 cloves of garlic, finely diced or crushed
  3. 1kg or 2 pounds of fresh tomatoes
  4. 1 cup of water or vegetable stock
  5. 2 Tbsp of olive oil
  6. 1/2 tsp dried basil
  7. 1/2 tsp dried oregano
  8. Salt and pepper to taste
Instructions
  1. Start by halving the tomatoes, I've used both cherry and regular tomatoes
  2. Add to an oven proof dish, along with 1 Tbsp of olive oil and a sprinkle of salt and pepper
  3. Bake the tomatoes for approximately 40 minutes to an hour, at 180 degrees celsius or 350 degrees fahrenheit, or until the tomatoes are soft and starting to colour
  4. Add the onion and garlic to a medium-large sized pot, along with the dried herbs and sauté over a medium heat for around 10 minutes
  5. Add the roasted tomatoes and cup of water or stock to the pot, and bring to the boil
  6. Reduce the temperature and simmer for around 10 minutes
  7. Pour the soup into a blender, or use a stick blender, and blend until smooth
  8. Add more salt and pepper to taste, and serve
Notes
  1. You can also try adding some cream or coconut milk to the soup to make a creamier version.
Tempting Eats http://temptingeats.com/
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Comments

  1. Leave a Reply

    Lisa
    February 2, 2016

    I love this soup! I went ahead and threw the tomatoes, onions and garlic all in a Dutch oven with the olive oil for an hour. At the last 15 min. I threw sweet basil in with it. Used low-sodium chic broth and blended. I can’t tell you how delish and simple this is. Will make this for friends.

    • Leave a Reply

      temptingeats
      February 2, 2016

      Thanks for your comment Lisa, I’m glad you enjoyed it! 🙂

  2. Leave a Reply

    Nicole
    February 6, 2016

    What temperature do you bake the tomatoes?

    • Leave a Reply

      temptingeats
      February 6, 2016

      Hi Nicole – I baked them at around 180 degrees celsius or 350 degrees fahrenheit 🙂

  3. Leave a Reply

    Jen
    February 8, 2016

    Do you have to take the skin off the tomatoes?

    • Leave a Reply

      temptingeats
      February 8, 2016

      Hi Jen – I left the skin on mine and it didn’t bother me, it does leave a bit of texture in the soup though. You can remove the skin if you prefer 🙂

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