Roasted Tomato Soup Recipe

Name: Roasted Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tomatoes cut in half; 1 onion large, quartered; 5 cloves garlic; 1 red pepper large; fresh thyme leaves or 1/2 teaspoon dried; freshly ground pepper; 1/4 cup olive oil; vegetable stock; balsamic Reduced, for garnish; creme fraiche for garnish

Servings: persons

10 tomatoes cut in half
1 onion large, quartered
5 cloves garlic
1 red pepper large
fresh thyme leaves or 1/2 teaspoon dried
freshly ground pepper
1/4 cup olive oil
vegetable stock
balsamic Reduced, for garnish
creme fraiche for garnish

1
Toss all of the ingredients, except the stock with the olive oil, and roast in a pre-heated 400 degree oven for 25 to 30 minutes until the vegetables begin to caramelize and char at the edges and become soft.
2
Place the roasted vegetables in a soup pot and cover with stock.
3
Simmer for at least 15 minutes and puree in a food mill. By using a food mill you can remove the tomato skins, if you use a blender the skins will be part of the soup.
4
Garnish the soup with a couple swishes of reduced Balsamic and Creme Fraiche.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 tomatoes cut in half, 1 onion large, quartered, 5 cloves garlic, 1 red pepper large, 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.

Roasted Tomato Soup

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