Roasted tomato soup recipe
US measuring cups are used (1 cup = 240 ml)
Servings 2 servings
Calories 216kcal
Ingredients
- 5-6 medium Tomato
- 1 small or ½ cup Red onion sliced
- 3-4 large cloves Garlic
- 1-2 tablespoons Olive oil
- Salt to taste
- Black peppercorns Freshly crushed, to taste
- ½-1 cup Vegetable stock or water
- ½ teaspoon Dried thyme
Instructions
Roasting the tomatoes in the oven:
- Pre-heat the oven to 400 degrees F or 200 degrees C.
- Cut the tomatoes in quarters.
- If the tomatoes are too large then you can make smaller pieces or make the slices.
- take the tomatoes, sliced onion and garlic cloves in a baking pan.
- Sprinkle salt and pepper. Also drizzle the olive oil.
- Bake in preheated oven for about 20-30 minutes or till tomatoes have shrunk in size.
- Also you will notice onions have caramelized and browned up. Garlic cloves have softened.
Making roasted tomato soup recipe:
- Take everything with all the juices in the blender or grinder.
- Make smooth puree out of it.
- Pour it into a pan/pot. and add water.
- Turn the heat on medium. Add dried thyme and mix well.
- Let the soup come to a boil.
- Taste it and adjust the salt and pepper if needed.
Nutrition
Calories: 216kcal | Carbohydrates: 21g | Protein: 4g | Fat: 14.8g | Saturated Fat: 2.1g | Cholesterol: 0mg | Sodium: 887mg | Potassium: 949mg | Fiber: 5.4g | Sugar: 12.5g
*Nutrition information is a rough estimate for 1 serving
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