Divine, scrumptious, finger-lickin’ and plate-lickin’ good! This roasted tomato soup is so easy to make! Principally, the oven and blender do all of the work, you simply do the tasting!
Don’t assume that creamy soup made with contemporary tomatoes tastes the identical as one made with roasted tomatoes. There’s a noticeable distinction if you use roasted tomatoes and add some garlic. The identical goes for the creamy baked vegetable soup; it’s merely a taste improve.
If you wish to get even nearer to perfection, serve the soup with a heat butter and cheese sandwich. I might personally put cheddar cheese and perhaps basil pesto between two slices of buttered, pan-fried bread.
Creamy Roasted Tomato Soup
This soup is to not be missed, particularly throughout backyard tomato season. Served with grated Parmesan and croutons, it is a delight.
Elements
- 1 kg contemporary backyard tomatoes
- 1 giant head of garlic
- 30 ml olive oil
- just a few contemporary basil leaves
- salt flakes
For serving:
- grated parmesan
- croutons/toast
Directions
-
Preheat the oven to 200°C/392° F.
-
Place halved tomatoes in a baking pan.
-
Add a head of garlic reduce in half horizontally.
-
Add just a few contemporary basil leaves and sprinkle with salt.
-
Cowl the pan with a lid or aluminum foil and put it within the preheated oven for 30-35 minutes. Take away the lid/foil 10 minutes earlier than it’s achieved.
-
Take away the garlic from its pores and skin and switch all the contents of the pan to a blender.
-
Mix the tomatoes till you get the specified consistency. You’ll be able to add somewhat vegetable broth if crucial. Season the soup with salt.
-
Ladle into soup bowls, grate Parmesan cheese excessive and serve with garlic toast!
Notes
Associated: Roast Vegetable Soup with Basil
Associated: Roasted Candy Potato Soup w/ Ginger & Cinnamon
Associated: Gnocchi with Roasted Tomatoes
Associated: Veggie Cream Soup with Pesto & Dried Tomatoes
Associated: Roast Pepper Soup w/ Garlic Shitakes & Parsley Oil
