Quick Oven-Roasted Tomato Soup with Garlic and Basil
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Prep Time10 Mins
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Cook Time50 Mins
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Serving5
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Ready In1 Hour
Too many tomatoes, to little time? This quick oven-roasted tomato soup will surprise you. With very little effort, oven and a blender you can create a delicious meal that will end with a refill.
There are soups that make you miss cold grey rainy November days and the warm comfy feeling in your belly (like the Green Lentil Soup, or Turkish Lentil Soup). The oven-roasted tomato soup in particular lets you celebrate soup season all year long. I discovered the recipe early in the summer when I started growing tomatoes and literally didn’t know what to do with the amount of fruit I collected. In the end there’s this much Caprese you can have for breakfast, lunch and dinner…
I like the recipe because it keeps you busy only twice throughout the preparation – first time when you distribute all ingredients on the baking tray and second time – when you take it out of the oven and blend it.
Ingredients
Directions
This recipe requires very little attention and prep time. Key to success are fresh ingredients (good tomatoes, fresh basil and oregano). The soup - if you skip adding broth - can serve as great base for pasta and pizza sauce or any other tomato-based condiment for that matter.
Heat the oven to 190C/fan (375 F). Line oven tray with parchment paper. Wash tomatoes, cut into halves and arrange on the tray cut side down.
Peal garlic and cut onion lengthways into even slices. Scatter them between tomato halves along with basil and oregano (use only leaves from oregano, not the sticks).
Sprinkle with salt and pepper, drizzle with olive oil and balsamic vinegar put in the oven for 45 minutes.
After 45 minutes let the tray cool down a bit. Meanwhile set up your blender/food processor. Add the stock and the entire contents of the oven tray in the processor and blend until reaching creamy consistency. Et voilà!
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