Roasted Tomato Soupwith Onion and Garlic
Tomatoes, onions, and garlic are roasted to concentrate their flavors, then blended with water and olive oil to create a smooth, thick, cream-free soup.
Roasting the tomatoes before blending sets this soup apart from versions cooked solely on the stove: the oven reduces some water content and caramelizes the edges of the tomatoes, onions, and garlic. The mixture is then blended with enough water to adjust the consistency, preserving a concentrated flavor without relying on pre-made broth.
Ingredients
Baking Tray
Seasoning
Preparation
Roast the Vegetables
Preheat the oven to 220 °C. Toss tomatoes, onion, and garlic with 45 ml olive oil and some salt; roast for 35 to 40 minutes until edges brown.
40 minutesBlend the Soup
Transfer everything to a blender, add 500 ml hot water, and blend in batches, leaving a safe vent for steam.
8 minutesAdjust Consistency
Return to the pot, cook for 10 minutes, adding hot water gradually if needed. Adjust salt and pepper.
10 minutesFinish
Turn off the heat, stir in the remaining olive oil, and wait 5 minutes before serving.
5 minutes
Substitutions
Canned tomatoes change the concentration and texture; this version depends on browning fresh tomatoes in the oven.
Storage
Cool in a shallow container for up to two hours, cover, and refrigerate.
Approximate shelf life: Up to 3 days refrigerated or 2 months frozen.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
