Roasted Tomato and Garlic Soup Recipe
Roasting the tomatoes and garlic for this easy homemade oven-roasted tomato soup really does elevate the flavours to a whole new level!
Servings 4 Servings
Calories 192kcal
Ingredients
- 1 Kg Tomatoes 2.2lb
- 1 Large Onion 250g
- 2 tablespoon Balsamic Vinegar
- 2 tablespoon Olive Oil
- 2 Large Heads of Garlic
- 8 Sprigs Fresh Thyme
- 1 teaspoon Black Pepper
- 1 teaspoon Coarse Sea Salt
- 1 teaspoon Brown Sugar
- Vegetable Stock (as required)
Instructions
- Cut the tomatoes in half and season the cut side with the salt.
- Heat a large nonstick frying pan over very high heat. Sear the tomatoes in batches with the cut side down and cook until they begin to catch on the edges, approximately 2-3 minutes. After each batch, transfer them to a large roasting tin.
- Slice the onion into 8 wedges.
- Pour the olive oil into the hot pan, then fry the onions for 5-7 minutes to get them a nice golden colour and add them to the tomatoes.
- Pour the balsamic vinegar over the tomatoes and add the thyme, then sprinkle over the pepper and brown sugar.
- Cut the garlic heads in half widthways (so you are cutting the garlic cloves in half) and nestle them cut-side down into the roasting tin.
- Roast in the hot oven for 45 minutes at 220°C or 450°F.
- When cooked, remove the garlic (a spatula or fish slice really helps with this) and set it aside.
- Carefully (it will be hot), squeeze all of the flesh from the garlic heads and add them to a blender with the roasted tomatoes.
- Blend the soup until smooth and then pass it through a fine-mesh sieve. Depending on your tomatoes, you might need to add some stock, anywhere from none to 500ml or 2 cups should do.
- Reheat and serve.
Nutrition
Serving: 1 | Calories: 192kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 601mg | Fiber: 4g | Sugar: 11g
