What’s easier and more tasty than a roasted vegetable soup? Roasted tomato is one of my favourites and it’s so darn easy.
Roasted Tomato Soup
- Tomatoes -try three kinds, like beefsteak, vine and cherry or a blend of heritage tomato or…
- Onion -if you’re doing a big enough batch, you may want two. Use your eyes.
- Herbs -sprig or two of fresh Thyme and/or a few handfuls of fresh Basil (optional)
- Olive Oil
- Salt and Pepper to taste
- Water or Stock
- Roughly chop tomatoes and and onion. Put in roasting pan and toss with olive oil, a good sprinkling of salt and pepper. If you are going to add fresh herbs add most now. I sometimes like to add some chopped fresh basil after roasting as well.
- Roast at 400′, tossing occasionally.
- Put roasted tomatoes in soup pot. Add water or stock and heat through.
- Use an immersion blender to blend soup at whatever consistency you desire.
Looks yummy. We only eat the canned variety over here, as long as it’s Amy’s Organic; but I’m thinking I should really try to make it now. I LOVE the smell of tomatoes and onions together, especially if you throw in some garlic. I make our tomato sauces for pasta from scratch, don’t know why I haven’t tried soup though. Thanks for the inspiration Anne!
Lisa :)
Yummy! I will be making it shortly in our kitchen, as soon as the tomatoes are in season. Thanks!
Looks yummy… Sounds good for our next rainy day! Thanks!
I’m bookmarking your blog, this looks fabulous!