Have you ever made tomato soup yourself?
And I do not mean tomato soup from canned tomatoes or tomato. No friends, I mean the fresh, sweet and summer-tasting tomatoes in a class of their own.
Or more precisely: super-simple roasted tomato soup , in which the tomatoes become so aromatic through a small visit to the oven that we almost tip off the chair with the first spoon.
I tell you, this recipe is an absolute game changer!
Okay, let’s start with what’s NOT in this soup. This incredibly creamy, velvety tomato soup gets by without cream, creme fraiche and sour cream.
Yes, all you need for this treat is:
- Gorgeous ripe tomatoes. Best of all the delicious ones from the market, which are currently available in all colors and shapes and for all budgets. I took a mix of roma and cherry tomatoes.
- Spicy garlic.
- A shallot.
- A little olive oil.
- Basil. The best course fresh, but the dried is also great.
- salt, pepper and a little sugar.
- Parmesan on top.
I do not know about you, but for me this list of ingredients reads pretty well.
By far the largest share are fresh tomatoes, a little knob and onion for the taste and of course basil. Olive oil is good for us anyway the Parmesan we treat ourselves with so many good ingredients as treats on top.
Toasted Tomato Soup – How To
To make these ingredients the perfect roasted tomato soup, you first clean the tomatoes and give them they are quartered in an oven-proof form. Then add garlic and shallot, plus a pinch of sugar to tease extra flavor out of the tomatoes. Once the tomatoes are roasted, place them with basil, salt and pepper in a blender and mix everything to the desired consistency. Finished!
In terms of consistency, the soup is reminiscent of gazpacho or a really good homemade tomato sauce, only much more velvety and unbelievably tomatoic. The roasting really tickles all the flavor of the tomatoes and there’s a light garlic note and basil, because tomato + basil is just great love.
Things that make your roasted tomato soup even more delicious are, for example, crispy croutons, a pinch of sour cream, some rice and of course grated Parmesan on top.
I hope you will love this recipe!
The roasted tomato soup is:
- Super simple.
- Ultra creamy.
- Pickled with basil, garlic and Parmesan.
- A great summer soup.
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
Toasted Tomato Soup
This 5-ingredient recipe for roasted tomato soup is quick, easy and always well received. Summery and always good!
Portions : 2 Portions
calories per serving : 278 kcal
- salt, pepper and sugar
Preheat oven to 210 degrees.
Wash tomatoes, free from green onion and quarter. Peel and quarter the shallot. Peel garlic. Put everything in a large ovenproof dish and sprinkle with olive oil, a little salt and a teaspoon of sugar.
Roast in the oven for about 30 minutes until the skin of the tomatoes is crumbling. Put everything in a blender. Mix until the soup is deliciously creamy. Season with salt, pepper and basil, mix again as needed.