Roasted Tomato Soup
A smooth, bright tomato soup with deeper flavor from quickly roasted tomatoes.
30 minutesTotal time
8 minPreparation
22 minCooking
4Servings
Ingredients
- 800 g ripe tomatoes, halved
- 1 onion, cut into wedges
- 3 garlic cloves
- 2 tbsp olive oil
- 500 ml vegetable stock
- 1 tsp dried basil
- 1 tsp sugar
- Salt and black pepper
Method
- Heat the oven to 220°C.
- Place the tomatoes, onion and garlic on a tray and add olive oil, salt and pepper.
- Roast for 18 minutes until softened and lightly colored.
- Transfer to a saucepan with the stock, basil and sugar.
- Blend until smooth, heat through and adjust the seasoning.