Roasted Garlic Tomato Soup
Roasted garlic and tomato soup features sweet caramelised tomatoes with mellow roasted garlic and onions — plus a few herbs and spices, for good measure.
Ingredients
- 1 ½ kilograms mixed tomatoes
- 1 head garlic
- 80 grams onion (80g = ~I medium onion)
- 4 tablespoons olive oil
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 2 tablespoons tomato paste
- ½ teaspoon smoked paprika
- 750 millilitres vegetable stock
- 1 sprig fresh basil to garnish, optional
Instructions
- Preheat your oven to 200℃.
- On a large baking tray, place 1 ½ kilograms mixed tomatoes (cut larger tomatoes in half), 1 head garlic (cut the bottom off; place cut-side down), and 80 grams onion (halved).
- Drizzle 4 tablespoons olive oil over the ingredients on the baking tray.
- Sprinkle over ½ teaspoon dried basil, ½ teaspoon dried oregano, and ¼ teaspoon ground black pepper.
- Rub the seasonings into the tomatoes .
- Once the oven has come to temperature, bake for around 40 minutes. You want those charred edges.
- Add the roasted tomatoes and onions to a blender. Squeeze the garlic cloves from the roasted garlic, then blend the mixture until smooth and silky. If necessary, pass through a sieve for extra smoothness.
- Add this sauce to a large soup pan along with 2 tablespoons tomato paste, ½ teaspoon smoked paprika, and 750 millilitres vegetable stock. Stir in the seasonings and bring the soup to a rolling boil.
- Serve in bowls and top with 1 sprig fresh basil to serve.
Notes
Vegetable broth can be quite salty, so I don't feel the need to add additional salt on top. However, if you're using low-sodium vegetable broth, please add salt to taste.
Nutrition
Calories: 230kcalCarbohydrates: 23gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 830mgPotassium: 1044mgFiber: 6gSugar: 13gVitamin A: 3802IUVitamin C: 57mgCalcium: 67mgIron: 2mg
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