Roasted Heirloom Tomato Soup – a delicious recipe with heirloom, garlic, shallots, Vegetable Stock, Tomato puree, Basil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1. Line baking sheet with parchment paper, or alternatively with olive oil. Preheat oven 375. Quarter tomato(s) and shallots. Lay all ingredients on baking sheet, along with the garlic cloves separated from the bulb, leave skins on. Place tomatoes skin down. Bake 45 minutes or until the tomatoes collapse. If onions turn black on one side, turn them over. Garlic should be brown and soft.
2
2. Put all roasted ingredients in bowl and blend.
3
3. Put in large soup pot. Coarsely chop basil, mincing bruises the basil. Add red pepper, vegetable stock and fresh rosemary. Add salt if desired.
4
4. Simmer for at least fifteen minutes.
5
Notes: Great topped with chives and a few leftover roasted tomatoes, along with some fresh basil.
60
kcal
Calories
1
g
Fat
12
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pounds heirloom, 1 garlic bulb, 4 medium shallots, 1/4 Cup Vegetable Stock, and more.
Yes, Roasted Heirloom Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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