If we have extra tomatoes and don’t know what to do with them, we can prepare roasted tomato soup with garlic and basil, which is considered the best tomato soup recipe.
Use more subpar tomatoes offered in the winter or the ripest tomatoes available in the summer. Even if you don’t start with the finest tomatoes, roasting is a fantastic way to bring the goodness out of them.
About the Recipe
The tomato soup’s base is quite similar to that of our well-known tomato soup recipe with few ingredients. The recipe requires cooking tomatoes, onions, and butter before blending them to create a thick and creamy soup. It is simple and tempting.
In addition to tomatoes, onions, and butter, we can also use whole garlic cloves, basil, and a small amount of cream in this roasted tomato soup to increase the flavor. (If the thought of adding cream seems odd to you, no concern; substitute milk go vegan instead, or leave it out.)
Tomatoes have a flavor that is legendary for sweetness and freshness. Likewise, this soup recipe is appropriate for even the newest home cooks due to its minimal ingredient list.
The homemade tomato soup recipe required Sliced fresh tomatoes to be cooked in the oven with garlic and oil. The soup is then puréed with any remaining liquids from the roasted garlic and tomatoes and seasoned with a little salt and pepper.
The natural sugars in the tomatoes are concentrated when they are roasted, and the soup has a warm, earthy flavor that is absent from common and traditional tomato soup recipes because there are few ingredients. This extra step has a vital effect.
Tomato Soup Recipe
Steps to Cook the Roasted Tomato Soup Recipe
● Spend 10 minutes getting the oven to 180 °C/356 °F.
● 4 or 5 big tomatoes (weighing 530 to 550 grams each) should be well rinsed before being cut into slices and put on a baking sheet.
● Add 6 to 7 chopped medium-sized garlic cloves to the tray.
● Two teaspoons of olive oil should be scattered equally over the tomatoes.
● The tomatoes should be roasted for 25 to 30 minutes, or until they have shrunk in size and turned golden, in a
preheated oven set to 180 degrees Celsius/356 degrees Fahrenheit.
● Add the garlic, liquids, and oil from the tray to a blender along with the roasted tomatoes when they are cool enough to handle (but still rather hot).
● Fill the blender with sugar and salt as needed, along with some crushed black pepper (1/2 to 1 teaspoon, depending on taste).
● The amount of sugar required depends on the sweetness of the tomatoes since it is needed to counteract the acidity of tomatoes. It’s possible that you won’t need to add sugar if the tomatoes are sweet.
● Depending on whether you desire a thicker or more medium consistency, add 14 to 1/2 cups of very warm or slightly hot water.
● Puree the mixture until it is smooth. Look at the spices and, if necessary, add extra salt, sugar, or black pepper.
● Transfer the soup into serving cups and garnish with mint, basil, mint, or black pepper, as preferred. Warm or cold
servings of roasted tomato soup are okay.
● Before serving, the soup can be merely heated if preferred. The recipe is a great deal for two people, but it
may also be expanded proportionally to make four or six meals
The fact that one doesn’t even need to cook to prepare the tomato soup on the stove is the most impressive feature. Only a sheet pan with paper on it, your blender, and a chopping board will need to be washed.
This roasted tomato soup may be had as a quick dinner for the week or as a light lunch (perhaps with a slice of bread or a simple side salad).
The preparation for our tomato soup is around 15 minutes, with an add-up to the cooking time of around 30 minutes.
Completely! New tomatoes can improve the flavor. Utilize almost 6-8 medium-sized tomatoes, peeled and diced, as a substitute for canned tomatoes.
Our tomato soup recipes are vegan and can effectively be adjusted for veggie lovers by utilizing vegetable broth and skipping any dairy-based garnishes.