Roasted Tomato Soup Recipe

Name: Roasted Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 3/4 cups tomatoes ripe; salt; Espelette pepper; 1 tablespoon olive oil; 1 bunch basil; 5 sage leaves; 2 sprigs rosemary; 2 cloves garlic crushed; Parmesan shavings; country bread; pesto

Servings: persons

6 3/4 cups tomatoes ripe
salt
Espelette pepper
1 tablespoon olive oil
1 bunch basil
5 sage leaves
2 sprigs rosemary
2 cloves garlic crushed
Parmesan shavings
country bread
pesto

1
Preheat oven to 200 degrees Fahrenheit.
2
Wash the tomatoes. Dry and cut them in half. Remove the seeds and the water by pressing with your thumb. Place the tomato halves in an oven dish.
3
Sprinkle with salt and Espelette peppe. Add 1 tablespoon of olive oil, the herbs (basil, sage, rosemary), and the crushed garlic.
4
Cook for 25-30 minutes.
5
Mix with a blender, adding the cooking liquid gradually to achieve the desired texture. Feel free to strain your soup for a smoother texture.
6
Serve with parmesan shavings and toasted bread slices with pesto.

117

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 11 ingredients. The key ingredients include: 6 3/4 cups tomatoes ripe, salt, Espelette pepper, 1 tablespoon 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.

Roasted Tomato Soup

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