A hot, tasty, steaming tomato soup really can do wonder in several moments. It’s the classic soup that’s even eaten by people who usually hate tomatoes. And since tomato soup is so good to us, let’s be good to her, too. Let’s promise to never ever use packaged tomato soup again. Instead throw tomatoes in the oven, roast them and see how simple it is to prepare a real good soup. You don’t even have to add cream but of course, if you like, add some of it right before serving to the soup. Ready, set, cook!
Oven Roasted Tomato Soup
- 800 g (28 oz) tomatoes
- 2 onions
- 3 garlic cloves
- 1 handful basil
- 5 tbsp olive oil
- 200 ml (0.8 cup) vegetable stock
- Wash tomatoes and cut in halves. Peel and cut onions in quarters and peel garlic cloves.
- Place everything on a baking tray and rub in olive oil carefully. Add basil, salt and pepper.
- Roast in the oven at 180°C/360°F for about 30 minutes.
- When veggies are done, place them in a large pot and start mixing with an immersion blender until you get a thick soup out of it. Add veggie stock and keep mixing for 2-3 minutes until your tomato soup is steaming and viscid. Season with some more salt and pepper.