Roasted Tomato Soup
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!
- Tomato
900 g (about 6 ½)whole unpeeled
- Fresh rosemary
5 g (about ⅔)chopped
- Fresh sage
5 g (about 16 ⅔)
- Garlic clove
8 (about 48 g)whole unpeeled
- Olive oil
30 g (about 2 ¼ tablespoons)
- Sea salt
1 pinch (about 0.41 g)
- Black pepper
1 pinch (about 0.13 g)
- Onion
300 g (about 2 ¼)diced
- Celery stalk
75 g (about 1 ⅔)chopped
- Fresh oregano
5 g (about 2 ¾ teaspoons)chopped
- Tinned tomatoes
400 g (about 1)
- Vegetable stock
450 g (about 1 ¾ cups)
INGREDIENTS
- 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 tinned 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
METHOD
Make this recipe in the Drop Recipes App
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