0 from 3 votes
Creamy Roasted Tomato Soup
This soup is not to be missed, especially during garden tomato season. Served with grated Parmesan and croutons, it's a delight.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Course:
Soup
Cuisine:
International
Ingredients
- 1 kg fresh garden tomatoes
- 1 large head of garlic
- 30 ml olive oil
- a few fresh basil leaves
- salt flakes
For serving:
- grated parmesan
- croutons/toast
Instructions
- Preheat the oven to 200°C/392° F.
- Place halved tomatoes in a baking pan.
- Add a head of garlic cut in half horizontally.
- Add a few fresh basil leaves and sprinkle with salt.
- Cover the pan with a lid or aluminum foil and put it in the preheated oven for 30-35 minutes. Remove the lid/foil 10 minutes before it’s done.
- Remove the garlic from its skin and transfer the entire contents of the pan to a blender.
- Blend the tomatoes until you get the desired consistency. You can add a little vegetable broth if necessary. Season the soup with salt.
- Ladle into soup bowls, grate Parmesan cheese over the top and serve with garlic toast!
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