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Roasted Tomato Soup
Preparation : 10 min
Cooking : 30 min
Total time : 40 min Rest : 0 min
Equipment
oven, pot
4 people
6 tomatoes, cut in half lengthways
3 garlic cloves, peeled
6 sprigs thyme sprigs
1 vegetable stock
1 L water
1 tbsp Fresh oregano
1 bunch Bunch of fresh basil
1 Baguette, for serving
1 tbsp Extra virgin olive oil
2 pinches salt
1 pinch pepper
Associated products
RECIPE STEPS
1
Preheat oven to 180°C.
2
In an oven tray lined with baking paper place the tomatoes, garlic, thyme and cover with a generous glug of extra virgin olive oil. Season with pepper and salt if desired.
- 6 tomatoes, cut in half lengthways
- 3 garlic cloves, peeled
- 6 sprigs thyme sprigs
- 1 tbsp Extra virgin olive oil
3
After 30 to 35 minutes remove the tray from the oven when the tomatoes are blistered.
4
Warm a pot on the stove on medium heat and add the tray contents, stock, and bring to a boil then gently simmer for 15 minutes.
- 6 tomatoes, cut in half lengthways
- 3 garlic cloves, peeled
- 6 sprigs thyme sprigs
- 1 vegetable stock
- 1 L water
5
Chop the basil leaves in the blender
- 1 bunch Bunch of fresh basil
6
Add chopped basil leaves, the salt and pepper and the oregano to the pot
- 1 tbsp Fresh oregano
- 1 bunch Bunch of fresh basil
- 2 pinches salt
- 1 pinch pepper
7
After another 5 minutes, blend the mixture with your blender until it is smooth.
- 6 tomatoes, cut in half lengthways
- 3 garlic cloves, peeled
- 6 sprigs thyme sprigs
- 1 vegetable stock
- 1 L water
- 1 tbsp Fresh oregano
- 1 bunch Bunch of fresh basil
- 1 Baguette, for serving
- 1 tbsp Extra virgin olive oil
- 2 pinches salt
- 1 pinch pepper
8
Serve with bread.
- 1 Baguette, for serving
Preeya Alexander
