Slow Roasted Tomato Soup
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.
- 1 brown onion, diced
- 2 - 3 cloves of garlic, finely diced or crushed
- 1kg or 2 pounds of fresh tomatoes
- 1 cup of water or vegetable stock
- 2 Tbsp of olive oil
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Start by halving the tomatoes, I've used both cherry and regular tomatoes
- Add to an oven proof dish, along with 1 Tbsp of olive oil and a sprinkle of salt and pepper
- 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
- 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
- Add the roasted tomatoes and cup of water or stock to the pot, and bring to the boil
- Reduce the temperature and simmer for around 10 minutes
- Pour the soup into a blender, or use a stick blender, and blend until smooth
- Add more salt and pepper to taste, and serve
- You can also try adding some cream or coconut milk to the soup to make a creamier version.
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