Roasted Tomato Soup – a delicious recipe with tomatoes, garlic, basil, olive oil, red chilli, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat the oven to 350u00b0F.
2
Prick tomatoes with a knife and toss them in a big roasting pan with 2 tbsp olive oil, basil stems, salt and pepper. Put them in the oven for about 30 to 40 minutes until juices start coming out of the tomatoes. Remove from oven and let cool.
3
Heat 2 tbsp of olive oil in a big pot. Add chopped garlic, basil leaves and chilli flakes. Cook on low heat until soft and fragrant.
4
Now add roasted tomatoes with all the juices and basil stems. Add 1 cup of water and simmer for another 15-20 minutes until tomatoes get soft.
5
Break the tomatoes with spatula if you like your tomato soup chunky. If you prefer your soup smooth, puree in a blender once the mixture is cool enough to handle.
6
Season with salt and pepper. Garnish with fresh basil leaves.
222
kcal
Calories
15
g
Fat
20
g
Carbs
5
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 7 ingredients. The key ingredients include: 4 pounds ripe heirloom/cherry tomatoes, 4 cloves of garlic - peeled and chopped, one big bunch of basil leaves and stems chopped separately, 4 tablespoons olive oil, and more.
Yes, Roasted 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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