My simple recipe for Roasted Tomato Soup is an all-time favourite. With simply 5 substances, 5 minutes of prep, and a mere half-hour of prepare dinner time, you possibly can have this beautiful, deeply flavored bowl of goodness able to serve. This yummy sheet pan tomato soup additionally occurs to be each vegan and gluten free, making it excellent for practically any weight loss program!
About This Recipe
When you attempt making this tremendous easy roasted tomato soup, I’ve a sense you’ll by no means once more purchase it from a can. The brilliant, recent taste of tomatoes is just incomparable! And with such a brief ingredient checklist, that is the right soup recipe for even probably the most novice house prepare dinner.
Recent tomatoes are sliced and roasted within the oven with some garlic and olive oil. The roasted garlic and tomatoes are then puréed with any amassed juices, seasoned with a splash of salt and pepper, and voila! the soup is able to serve.
Roasting the tomatoes concentrates their pure sugars and lends a heat, earthy taste you received’t get in my common and basic Tomato Soup recipe. Since there are so few substances concerned, this added step makes a huge effect!
Maybe the perfect half in regards to the recipe is that you simply don’t even should prepare dinner it on the stovetop. The one dishes you’ll soiled are a parchment lined sheet pan, your blender, and a reducing board. Even cleanup is a snap with this straightforward recipe.
This roasted tomato soup could be served as a light-weight lunch (maybe with a easy facet salad or piece of baguette), or as a wholesome, simple weeknight dinner. I hope you adore it as a lot as I do!
This roasted tomato soup recipe is customized from the Ehow web site.
Step-by-Step Information
Methods to make Roasted Tomato Soup
Roast Tomatoes
1. Preheat the oven to 180 °C/356 °F for 10 minutes.
Totally rinse 4 to five giant tomatoes (530 to 550 grams), then slice the tomatoes and place them on a baking tray.
Professional Tip: Line your sheet pan with parchment paper for a fast and painless cleanup.
Add 6 to 7 medium garlic cloves (chopped) to within the tray.
Observe: If you don’t desire a garlicky taste, be at liberty to skip the garlic or scale back the amount used.
2. Evenly drizzle 2 tablespoons of olive oil on the tomatoes.
3. Roast within the preheated oven at 180 levels °C/356 °F for 25 to half-hour, or till the tomatoes have shrunk in dimension and grow to be golden.
Mix Roasted Tomatoes
4. When the roasted tomatoes are cool sufficient to deal with (however nonetheless fairly scorching), add them in a blender together with the garlic, the juices and oil from the tray.
5. Add some crushed black pepper (½ to 1 teaspoon, or to style), salt as wanted and sugar ( ¼ teaspoon, or in response to style) within the blender.
Observe: Including sugar is used for balancing out the acidity of the tomatoes, so the quantity you want relies on the sweetness of tomatoes. If the tomatoes are candy, then you definately won’t want so as to add any sugar.
6. Add ¼ to ½ cup of very heat or barely scorching water, relying on whether or not you favor a thicker or extra medium consistency.
NOTE: if the tomatoes are very juicy, then you definately won’t want so as to add any heat water.
7. Mix to a clean purée. Verify the seasonings and add extra black pepper, sugar or salt if required.
8. Pour the soup in serving bowls, then garnish as desired with a sprinkle of some crushed black pepper or herbs like mint, basil or cilantro. Serve roasted tomato soup heat or chilled.
If desired you possibly can calmly warmth the soup earlier than serving. The recipe serves 2, however can be elevated proportionately to 4 or 6 servings.
Serving Options
So far as I’m involved, soups are completely acceptable as a standalone meal choice. Nonetheless, there are many pairs that play good with this roasted tomato soup:
Non-compulsory Customizations
This delightfully cozy roasted tomato soup is ideal for serving any time of yr. Serve it heat in fall and winter, or chilled within the hotter months. There are additionally loads of methods you can also make this your individual. Listed here are just a few concepts to get you began:
- Garnish with recent herbs like mint, parsley, cilantro, or basil.
- Add a little bit of richness with some cream (or coconut cream, when you’re vegan).
- Add crunchy croutons or melty cheese as a topper, or use each to channel “tomato soup and grilled cheese” vibes.
- For extra umami-ness, add in a handful of chopped button mushrooms to the tomatoes and roast them collectively.
- Make it spicy by roasting a chili or two alongside the tomatoes. (NOTE: The compound that makes chiles “scorching” is primarily situated within the seeds and stems. Be at liberty to regulate the warmth of your soup by eradicating them when you desire.)
When you give you a scrumptious mixture I ought to find out about, let me know within the feedback under!
FAQs
Nope! Since every little thing is getting blended collectively, there isn’t a must trouble with this added step.
I counsel you go for “meaty” tomatoes like romas, plums, or beefsteaks.
Completely. Go for complete tomatoes, and save their saucy juice. You’ll nonetheless wish to roast the tomatoes themselves, however the added liquid part from the can can change a few of the water within the recipe.
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Roasted Tomato Soup
With simply 5 substances, 5 minutes of prep, and a mere half-hour of prepare dinner time, you possibly can have this beautiful, deeply flavored bowl of goodness able to serve. This yummy sheet pan tomato soup additionally occurs to be each vegan and gluten free, making it excellent for practically any weight loss program!
Prep Time 5 minutes
Cook dinner Time 30 minutes
Whole Time 35 minutes
Stop your display from going darkish whereas making the recipe
Roasting tomatoes
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Rinse the tomatoes in water first for just a few instances in a colander or strainer.
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Preheat oven at 180 °C/356 °F for 10 minutes.
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Slice the tomatoes into medium to medium-thick slices and place them in a baking tray in a single layer.
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For a fast clear up line your baking tray with a parchment
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Add chopped garlic within the tray.
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Drizzle the olive oil evenly on the tomatoes.
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Roast in a preheated oven at 180 °C/356 °F for 25 to half-hour or until the tomatoes have shrunk in dimension and look golden.
Making roasted tomato soup
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When the roasted tomatoes are barely scorching or heat, add them in a blender together with the garlic and all of the juices and oil from the tray.
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Add crushed black pepper, salt as wanted and sugar to the blender.
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Add heat or barely scorching water and mix to a high-quality and clean puree. If the soup seems thick to you add some extra water.
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When you desire, you possibly can switch the soup in a saucepan and warmth it calmly on the stovetop.
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Pour the soup in serving bowls.
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Garnish with recent mint leaves, basil or cilantro or high with some grated cheese or cream. You may also place some bread croutons on high of the soup.
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Serve roasted tomato soup heat or chilled.
- The addition of heat water is non-compulsory. If the tomatoes are juicy, then you definately don’t want so as to add any heat water.
- Once more including sugar rely upon the sweetness of tomatoes. If the tomatoes are candy, then you definately don’t want so as to add any sugar.
- The recipe is well scalable and could be doubled or tripled.
- Finest is to make use of ripe pink tomatoes in order that you find yourself with an especially bitter tasting soup.
Vitamin Information
Roasted Tomato Soup
Quantity Per Serving
Energy 182
Energy from Fats 135
% Day by day Worth*
Fats 15g23%
Saturated Fats 2g13%
Polyunsaturated Fats 2g
Monounsaturated Fats 10g
Sodium 597mg26%
Potassium 666mg19%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 7g8%
Protein 3g6%
Vitamin A 2220IU44%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 37mg45%
Vitamin E 3mg20%
Vitamin Ok 33µg31%
Calcium 41mg4%
Vitamin B9 (Folate) 40µg10%
Iron 1mg6%
Magnesium 34mg9%
Phosphorus 70mg7%
Zinc 1mg7%
* % Day by day Values are primarily based on a 2000 calorie weight loss program.
This roasted tomato soup submit from the weblog archives first printed in September 2012 has been republished and up to date on 20 January 2022.
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