Roasted Tomato Soup

by

Drop

POSTED Thu, April 16, 2020

Serves

6

Total Time

55 MINS

Calories

159

This rich tomato soup is made with sweet roasted garlic and fresh herbs. Rainy day food at its best!

recipe-image

    INGREDIENTS


  • Tomato icon
    Tomato

    900 g (about 6 ½)whole unpeeled

  • Fresh rosemary icon
    Fresh rosemary

    5 g (about ⅔)chopped

  • Fresh sage icon
    Fresh sage

    5 g (about 16 ⅔)

  • Garlic clove icon
    Garlic clove

    8 (about 48 g)whole unpeeled

  • Olive oil icon
    Olive oil

    30 g (about 2 ¼ tablespoons)

  • Sea salt icon
    Sea salt

    1 pinch (about 0.41 g)

  • Black pepper icon
    Black pepper

    1 pinch (about 0.13 g)

  • Onion icon
    Onion

    300 g (about 2 ¼)diced

  • Celery stalk icon
    Celery stalk

    75 g (about 1 ⅔)chopped

  • Fresh oregano icon
    Fresh oregano

    5 g (about 2 ¾ teaspoons)chopped

  • Canned tomatoes icon
    Canned tomatoes

    400 g (about 1)

  • Vegetable stock icon
    Vegetable stock

    450 g (about 1 ¾ cups)

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Add tomato, fresh rosemary, fresh sage, garlic clove, olive oil, sea salt and black pepper to a clean large mixing bowl
  • 3. Mix until coated
  • 4. Transfer tomatoes to medium roasting dish
  • 5. Roast until soft - 18 min
  • 6. Add olive oil, onion, celery stalk and fresh oregano to a clean frying pan
  • 7. Sauté until soft - medium heat
  • 8. Add canned tomatoes and vegetable stock to a clean large saucepan
  • 9. Transfer roasted vegetables to soup
  • 10. Transfer onion mixture to soup
  • 11. Heat until simmering - medium heat
  • 12. Simmer gently - 15 min
  • 13. Blend until smooth
  • 14. Serve

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