Roast Tomato Soup
Roast Tomato Soup is a rich and comforting dish that's perfect for any time of the year. By roasting the tomatoes, onion, and garlic, you achieve a deep, caramelised flavour that forms the base of this delicious soup.
Ingredients
- 1 kg tomatoes halved, I used roma, but use the juiciest, reddest ones you can find
- 1 large brown onion roughly chopped
- 2 bulbs garlic end trimmed off
- 1 teaspoon thyme dried
- 2 tablespoon olive oil
- 500 ml vegetable stock
- ⅓ cup thickened cream
- sea salt flakes
- pepper
Toppings
- croutons
- basil
Instructions
- Preheat oven to 200C.
- Add the tomatoes, onion and garlic to a baking tray and drizzle over oil, sea salt, pepper and thyme. Roast for 30 - 40 minutes until the vegetables are getting super browned and crispy around the edges. The more browned and charcoal bits the more flavour.
- Allow the roast veggies to cool for 10 minutes then squeeze the garlic cloves out of the bulb and add the garlic, tomatoes and onion to a pot.
- Add the vegetable stock to the pot and use an immersion blender to blend the vegetables and stock into a soup.
- Place the pot over medium heat until it comes to a low simmer, mix through the cream then turn off the heat again. Season with salt and pepper as needed.
- Top with croutons, basil and also highly recommend serving with a cheese toastie. Enjoy!
Nutrition
Calories: 197kcalCarbohydrates: 16gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 22mgSodium: 516mgPotassium: 671mgFiber: 4gSugar: 10gVitamin A: 2663IUVitamin C: 38mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!