Creamy Roasted Tomato Soup
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Soup
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Cuisine
International
Creamy Roasted Tomato Soup
Report
This soup is not to be missed, especially during garden tomato season. Served with grated Parmesan and croutons, it's a delight.
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Ingredients
- 1 kg tomato fresh, garden
- 1 large head of garlic
- 30 ml olive oil
- a few basil fresh leaves
- salt flakes
For serving:
- Parmesan Cheese grated
- 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!
Notes
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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