Hi there! Nothing hits the spot quite like a big bowl of soup. Ok I guess a scoop of peanut butter hits the spot too, but in the winter I could eat soup all day, and tomato soup is one of my favourites. This recipe uses roasted tomatoes, garlic and onions to pack in the flavour, and blending everything at the end creates a smooth texture that is to die for! There’s no broth in this soup either- just tomato upon tomato upon tomato, which is the way it should be. Hope you enjoy this delicious classic!😊😊
Roasted Tomato Soup
Total Time: 50 minutes
- 3 medium sized tomatoes, cut in half
- 1/2 a white or yellow onion, cut into wedges
- 4 cloves of garlic, left in the skins
- 2 tbs + 1 tsp olive oil
- 1 can crushed tomatoes
- 1 tbsp tomato paste
- 1/2 tbsp dried basil
- Salt and pepper to taste
- Preheat your oven to 375 degrees Fahrenheit.
- Place the halved tomatoes and wedges of onions on a parchment lined baking sheet and toss in 2 tbsp of olive oil. Place the garlic cloves on a small section of tin foil, toss in the tsp of olive oil and wrap up tightly, placing the package on the pan. Season the veggies with salt and pepper and bake for 30-35 minutes, until the tomatoes are soft and the onions are slightly charred.
- In a large pot, combine the roasted tomatoes, onions, crushed tomatoes, tomato paste, basil, and more salt and pepper. Wait until the tinfoil has cooled off before removing the garlic cloves from the packet and their skins to add them to the pot. Stir and bring to a boil, then cover and simmer for ten minutes.
- Remove from the heat and scoop the contents of the pot into a blender. Blend until smooth and enjoy!
Hope that the last week leading up to Christmas is a great one! See you Friday;)