Roasted Tomato Soup
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- Total Time
- 55mins
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- Serves
- 6
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- Calories
- 164
This rich tomato soup is made with sweet roasted garlic and fresh herbs. Rainy day food at its best!
recipe updated 16 Feb 2022
Ingredients
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- Tomato
- 900 g
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- Fresh rosemary
- 5 g
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- Fresh sage
- 5 g
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- Garlic clove
- 8
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- Olive oil
- 50 g
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- Sea salt
- 1 pinch
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- Black pepper
- 1 pinch
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- Onion
- 300 g
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- Celery stalk
- 75 g
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- Fresh oregano
- 5 g
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- Tinned tomatoes
- 400 g
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- Vegetable stock
- 450 g
Tools
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Oven
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Food processor
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Wooden spoon
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Stove
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Large mixing bowl
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Frying pan
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Large saucepan
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Medium roasting dish
Step preview
- Pre-heat oven - 175°C
- Add tomato, fresh rosemary, fresh sage, garlic clove, olive oil, sea salt and black pepper to a clean large mixing bowl
- Mix until coated
- Transfer tomatoes to medium roasting dish
- Roast until soft - 18 min, 175°C
- Add olive oil, onion, celery stalk and fresh oregano to a clean frying pan
- Sauté until soft - medium heat
- Add tinned tomatoes and vegetable stock to a clean large saucepan
- Transfer roasted vegetables to soup
- Transfer onion mixture to soup
- Heat until simmering - medium heat
- Simmer gently - 15 min, medium heat
- Blend until smooth
- Serve