It’s time to share the viral recipe here 🙂 This recipe was all over on my feed a few days back and oh-my-god 🙂 This roasted tomato soup is a MUST TRY especially in winters if you haven’t already.
My toddler approved this recipe 🙂
We are soup lovers 🙂 We love soups, straightforward ones;) This one fits in the category where you want really less efforts(very less) and yet want some delicious, soothing recipe that you can enjoy in your favorite cozy corner in the house.
My toddler loved this recipe a lot because she is a soup lover and this one is creamy and flavorful. I used vegan cream here to make it a little creamier.
I want to mention one more thing. I roasted my veggies in the oven. I used my brand new Hexclad roasting pan. You can roast your vegetables on the stove top as well.
One of my favorite ways to have this soup is along with sticky rice. I have always loved the combination of soup and rice.
If you are a soup lover, I would recommend trying our another popular tomato broccoli soup as well along with our squash fries and red sauce pasta on the side.
Ingredients
Below are the ingredients needed to make roasted tomato soup.
Vegetables – tomatoes, sweet peppers(mini bellpepppers), and onion. I am also using kumato tomatoes but this is completely optional.
Fresh and dry herbs – whole bulb of garlic and 3-4 basil leaves are great addition to this soup. For the dry herbs, I am using mix Italian herbs.
Cream – vegan cream or dairy cream(table cream is fine) to enhance the texture and flavor of the soup. However, this is completely optional.
Oil – Extra virgin olive oil.
How to(with pictures)
Roasting tomatoes
First and foremost, Preheat your oven to 425˚F on the “broil” setting for 15 mins. Make sure you have set your oven rack at the middle level because we don’t want to burn our veggies.
Wash your tomatoes, and peppers and cut them in half. Also, peel the skin of the onion and cut them in half. Also, cut whole bulb of garlic into half(trust me in this).
If it is required, add lining and grease to your roasting pan.
Transfer all the veggies into that. Add olive oil, sprinkle some salt and pepper, add dry herbs, and roughly toss.
Roast it in the oven for 20 to 25 minutes.
Preparing soup
Once veggies are roasted, let it cool down so that you can remove skin of tomatoes and garlic.
Transfer into a blender. Add water. You can also add cream while blending.
Churn until nice and smooth.
If required, warm it up on the stove and enjoy.
FAQs
Yes, 100% you can avoid.
Yes, you can.
Take a wide pan and add olive oil into that.
Place your vegetables and add salt, herbs.
Cover with lid and let it roast for 15 minutes on medium flame and prepare as usual.
roasted tomato soup (with just 5 ingredients)
Easy, so flavorful, and damn good roasted tomato soup is a must-try recipe to impress your family and friends.
Serving Size people
-
Preheat oven on “roast” setting at 425˚F for 10 minutes.
-
Wash your tomatoes and cut in half.
-
Remove skin of onion and cut in half. Also, cut garlic head in half and
-
Transfer into a roasting pan. Drizzle olive oil, some herbs and salt pepper.
-
Roast it for 10 minutes in top rack.
-
Transfer into a blender and add water.
-
Blend until smooth and enjoy.
Nutrition Facts
roasted tomato soup (with just 5 ingredients)
Amount Per Serving
Calories 162
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 46mg2%
Potassium 1178mg34%
Carbohydrates 30g10%
Fiber 7g29%
Sugar 15g17%
Protein 6g12%
Vitamin A 3467IU69%
Vitamin C 120mg145%
Calcium 103mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.