Usually when any recipe involves roasting, you almost immediately know that it is going to delicious. We have already covered the homemade lentil soup and creamy potato leek soup recipe in earlier blog posts. Yesterday I made an old time favorite in my kitchen, this roasted tomato soup recipe.
The best time to make this soup is when you still have a lot of your fresh garden produce available. Not only is it easy to make, it can be made to suit various diet requirements such as gluten free, vegan and even dairy free by substituting a few of the ingredients. When it comes to the herbs, this recipe allows you to use your favorite blend that compliment your tomatoes.
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Here’s What You’ll Need:
- roma tomatoes
- small onion
- olive oil
- minced garlic
- salt
- pepper
- evaporated milk or cream
- Parmesan cheese (optional )
- fresh basil
- tomato paste
- sugar
- blender
- baking sheet
- sharp knife
- cutting board
Since the tomatoes have to be roasted before you can make your soup, a big chunk of the cooking time is taken whilst the roast on a baking sheet in your oven. Tossed in with the tomatoes will be the olive oil, onion, garlic with a little salt and pepper seasoning. When the tomatoes start browning you know they are ready, pull them out of the oven.
The next step involves transferring the tomato mixture to your blender and processing it into a puree. You can also add the milk, cheese, herbs, tomato paste as well as the sugar during this process. Season and taste accordingly before serving. This recipe serves 5 people and leftovers can be stored in your freezer. Enjoy! 🙂
You can get the full recipe and instructions on The Recipe Rebel blog, here…
Roasted Tomato Soup Recipe
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