Roasting tomatoes brings out the flavor, making this straightforward tomato soup oh so good!
In the fall, when the weather starts to induce colder, soups are back on the menu and when it involves soups, it’s hard to beat the simplicity of a decent old-fashioned tomato soup. Fortunately, tomato soup is incredibly easy to form reception, so you’ll be able to always enjoy it. like many vegetables, the flavor of roasted tomatoes is concentrated and people’s tasty roasted tomatoes are among the most effective tomato soups available. This soup is as easy to create as roasting all the vegetables, putting them in a pot with a bit of broth in order that they simmer before being crushed. it’s best to use fully ripe country tomatoes for max flavor, but if they’re not in season, don’t be concerned, because roasting those castle tomatoes will bring out their flavor nicely.
You can serve the tomato soup, but it is always good to garnish it with something like croutons, feta cheese, blue cheese, a little basil pesto or even sour cream. Of course, no bowl of tomato soup is perfect with a grilled cheese sandwich for dipping!
Roasted Tomato Soup
Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 4
Roasting tomatoes brings out their flavor making this simple tomato soup oh so good!
- 2 pounds tomatoes, cut in wedges
- 1 red pepper, cut in half and seeded
- 1 onion, sliced into rings
- 4 cloves garlic, whole and unpeeled
- olive oil
- salt and pepper to taste
- 1/4 teaspoon smoked paprika
- 1 teaspoon oregano
- 2 cups vegetable broth or chicken broth or chicken stock
- 1/4 cup heavy cream, optional
- Place the tomatoes, red pepper, onions, and garlic on a baking pan with the cut sides up.
- Drizzle a bit of olive oil over everything and season with salt and pepper.
- Roast in a 375F/190C preheated oven for 45 minutes.
- Place everything but the cream into a saucepan and simmer for 15 minutes.
- Puree with a hand blender to desired consistency and mix in the cream