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Creamy Roasted Tomato Soup
5 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
35 mins
Total Time
45 mins
Servings: 4 servings
Course: Soup
Cuisine: International

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
  • toast
  • croutons

Instructions

    Cup of Yum
  1. Preheat the oven to 200°C/392° F.
  2. Place halved tomatoes in a baking pan.
  3. Add a head of garlic cut in half horizontally.
  4. Add a few fresh basil leaves and sprinkle with salt.
  5. 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.
  6. Remove the garlic from its skin and transfer the entire contents of the pan to a blender.
  7. Blend the tomatoes until you get the desired consistency. You can add a little vegetable broth if necessary. Season the soup with salt.
  8. Ladle into soup bowls, grate Parmesan cheese over the top and serve with garlic toast!

Notes