Creamy Roasted Tomato Soup
Divine, delicious, finger-lickin’ and plate-lickin’ good! This roasted tomato soup is so simple to make! Basically, the oven and blender do all the work, you just do the tasting!
Don’t think that creamy soup made with fresh tomatoes tastes the same as one made with roasted tomatoes. There is a noticeable difference when you use roasted tomatoes and add some garlic. The same goes for the creamy baked vegetable soup; it is simply a flavor upgrade.
If you want to get even closer to perfection, serve the soup with a warm butter and cheese sandwich. I would personally put cheddar cheese and maybe basil pesto between two slices of buttered, pan-fried bread.
Creamy Roasted Tomato Soup
Ingredients
- 1 kg fresh garden tomatoes
- 1 large head of garlic
- 30 ml olive oil
- a few fresh basil leaves
- salt flakes
For serving:
- grated parmesan
- croutons/toast
Instructions
- Preheat the oven to 200°C/392° F.
- Place halved tomatoes in a baking pan.
- Add a head of garlic cut in half horizontally.
- Add a few fresh basil leaves and sprinkle with salt.
- Cover the pan with a lid or aluminum foil and put it in the preheated oven for 30-35 minutes. Remove the lid/foil 10 minutes before it’s done.
- Remove the garlic from its skin and transfer the entire contents of the pan to a blender.
- Blend the tomatoes until you get the desired consistency. You can add a little vegetable broth if necessary. Season the soup with salt.
- Ladle into soup bowls, grate Parmesan cheese over the top and serve with garlic toast!
Notes
Related: Tomato Carrot Soup w/ Pesto Mozzarella Sandwich
Related: Roast Vegetable Soup with Basil
Related: Roasted Sweet Potato Soup w/ Ginger & Cinnamon
Related: Gnocchi with Roasted Tomatoes
Related: Veggie Cream Soup with Pesto & Dried Tomatoes
Related: Creamy Tomato & Veggie Soup with Mozzarella
