A bowl of lovely roasted tomato soup never need an explanation! Works perfectly as a fresh alternative at lunchtime and as a started at a fancy dinner. The roasting part takes some time so don't rush it! Here is my own version of Roasted Tomato Soup:
Ingredients:
1,2 kg tomatoes
250 g cherry tomatoes
2 yellow onions
1/2 leek
1 whole head of garlic
Olive oil
2-3 carrots
1 chili
1 tbsp strawberry jam or 2 tsp sugar
2 dl water
Fresh basil
Fresh thyme
cream
Salt & Pepper
Cut the tomatoes is 2 pieces and place them with the middle up in an oven dish. Cut the onion, chili and leek in big pieces and place them over the tomatoes. Cut the garlic head in half and place with the middle against the bottom of the oven dish. Sprinkle the herbs over the tomatoes.
Pour a good amount of olive oil over the tomatoes, add salt and black pepper.
Roast the tomatoes in an oven at 175°C for about 1 hour.
When everything look nice and roasted, take out the oven dish and pick out the thyme stems and the garlic skin.
Peel and cut the carrots into small pieces and fry them soft in oil in a skillet, add the roasted tomatoes and vegetables and 2 dl water. Cook everything to a boil, add the jam and simmer for a while.
Mix the soup and add a suitable amount of cream. Taste and add salt and pepper if needed. Let the soup simmer for a little while and server with a tasty piece of bread and some fresh herbs!
SIMON'S KITCHEN - Roasted Tomato Soup | Ecency
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