Roasted Tomato Soup
Quick and easy to make, all you need is a roasting pan and a blender. Light, flavorful and delicious.
Servings: 4
Ingredients
- 1 1/2 lb 750 grams cherry tomatoes
- 2 medium red peppers
- 1 medium yellow onion
- 1 head garlic
- 2 tbsp olive oil for roasting
- 1 tsp salt for roasting
- 2 cups vegetable stock
- Salt and pepper to taste
- 1 tsp oregano
- 1 tsp basil
- 1/4 tsp smoked paprika
- Fresh herbs for garnishing
- More olive oil for garnishing
- Grilled cheese for serving
Instructions
- Preheat oven to 350 F (180 C).
- Place the tomatoes, peppers, onion and garlic in a baking dish.
- Drizzle with olive oil, sprinkle with salt.
- Roast for 30-40 minutes.
- Transfer to a blender. I like to peel the peppers.
- Add the vegetable stock and spices.
- Blend very well, until smooth.
- Add more salt and pepper, if needed.
- Fill soup bowls with it.
- Add fresh basil and other herbs on top.
- Serve.
Video
Notes
With simple soups like this Roasted Tomato Soup - I suggest that you season to taste. This means - follow my recipe, but add more salt, pepper, paprika, oregano and other fresh herbs to taste. I don't want to read that the soup was tasteless. Flavors will vary, based on the ingredients used, so make sure you adjust it to your taste.
Nutrition
Calories: 128kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 493mg | Potassium: 549mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3017IU | Vitamin C: 117mg | Calcium: 39mg | Iron: 2mg