Rich Roasted Tomato Soup

by

Tenina Holder

POSTED Mon, November 26, 2018

Serves

6

Total Time

35 MINS

Calories

179

The richest tomato soup available. Beautifully red and full of lycopene and Vitamin C.

recipe-image

    INGREDIENTS


  • Plum tomato icon
    Plum tomato

    6 (about 300 g)quartered

  • Onion icon
    Onion

    2 (about 280 g)halved

  • Grape tomato icon
    Grape tomato

    500 g (about 55 ½)

  • Sea salt icon
    Sea salt

    1 dash (about 0.81 g)

  • Raw cane sugar icon
    Raw cane sugar

    ¼ cup (about 57.6 g)

  • Balsamic vinegar icon
    Balsamic vinegar

    3 tablespoons (about 49.5 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    2 tablespoons (about 27.3 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)

  • Tomato purée icon
    Tomato purée

    700 g (about 2 ¾ cups)

  • Sour cream icon
    Sour cream

    as needed

    METHOD


  • 1. Pre-heat oven - 200°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add grape tomato and plum tomato to the baking sheet
  • 4. Sprinkle with sea salt and raw cane sugar
  • 5. Add balsamic vinegar and extra virgin olive oil to the tomatoes
  • 6. Shake until covered
  • 7. Roast - 15 min, 200°C
  • 8. Let cool
  • 9. Add extra virgin olive oil, onion and garlic clove to the TM5 bowl
  • 10. Fit TM5 bowl to TM5
  • 11. Chop - approx 4 sec, speed 6
  • 12. Sauté - approx 10 min, 100°C, speed 1
  • 13. Then add tomato purée to the TM5 bowl
  • 14. Transfer tomatoes to TM5 bowl
  • 15. Cook - approx 10 min, 100°C, speed 1
  • 16. Purée - approx 10 sec, speed 6
  • 17. Season
  • 18. Garnish with sour cream
  • 19. Serve

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