Roasted Tomato Soup

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 49 days ago, viewed by 132 , 0 Comments
yield4 portionstotal time45m

Simply roast up some tomatoes in the oven with some garlic and then blend it all together! A little fresh rosemary and the roasted flavor sets this soup apart from the others.

What you will need

2 lbs Vine tomatoes

2 sprigs Fresh Rosemary

2 cups Vegetable Broth

1 head of Garlic

Olive Oil

Salt

Black Pepper

(Nutritional facts 41 calories, 0.41 g fat, 9.7 g carbohydrates, 0.39 g protein, 0 mg cholesterol, 422 mg sodium)

How to cook

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Gather and portion ingredients.

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Set oven to 400 °F

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Remove any excess garlic skins. Remove any cloves that didn't get cut open and save for another use.

Chop the whole top off of a head of garlic so that the cloves are exposed. Remove any excess garlic skins. Remove any cloves that didn't get cut open and save for another use.

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oil to coat. Season with a generous pinch of black pepper and salt. Make sure to coat the garlic clove well with olive oil on both sides.

Place the tomatoes and garlic onto a rimmed baking sheet and drizzle olive oil to coat. Season with a generous pinch of black pepper and salt. Make sure to coat the garlic clove well with olive oil on both sides.

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ay through. Tomatoes should burst open, release liquid and brown up slightly.

Roast the tomatoes and garlic at 400 °F for about 25 minutes stirring halfway through. Tomatoes should burst open, release liquid and brown up slightly.

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ot.

Remove the garlic from the pan to cool, and pour the tomatoes into a soup pot.

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Add the vegetable broth and a couple sprigs of rosemary to the pot.

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etween the two arms of tongs works well if it is still too hot to handle.

Squeeze out roasted garlic cloves from the skin. I find that squeezing it between the two arms of tongs works well if it is still too hot to handle.

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Bring the soup up to a simmer and let simmer for 10 minutes.

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em can stay in the soup.

Remove the rosemary stems from the soup. Any leaves that come off of the stem can stay in the soup.

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der or food processor.

Remove from the heat and blend the soup until smooth with an immersion blender or food processor.

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Add more salt and pepper to taste if needed.

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I like to top this soup with croutons or dip a gooey grilled cheese!

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