Roasted Tomato Soup

Need a lacto ovo vegetarian main course? Roasted Tomato Soup could be an awesome recipe to try. One portion of this dish contains approximately 13g of protein, 25g of fat, and a total of 554 calories. This recipe serves 4. For $3.0 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is perfect for Autumn. 148 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. Head to the store and pick up all purpose flour, fresh basil, ciabatta bread, and a few other things to make it today. It is brought to you by Jo Cooks. Overall, this recipe earns a pretty good spoonacular score of 51%. Try Fire Roasted Tomato Soup with Roasted Chickpeas, Roasted Tomato Soup, and Roasted Tomato Soup for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 F degrees.Add the tomatoes to a 9x13 baking pan and drizzle with 2 tbsp of olive oil, then season with salt and pepper. Bake for about 30 minutes or until tomatoes start to char slightly.Add the tomatoes (with skin on) to a blender along with 1 cup of vegetable broth. Blend until tomatoes are smooth.In a Dutch oven or heavy soup pot, heat the olive oil and melt the butter over medium heat.Add the chopped onion and garlic cloves and cook for 5 minutes or until the onion is soft and translucent.Add chopped fresh basil and thyme and stir. Sprinkle the flour over the onions and stir. Add remaining 1 cup of vegetable broth and whisk, just to make sure there are no lumps from the flour.Pour the blended tomatoes to the pot and stir.Add brown sugar, smoked paprika and season with salt and pepper.Simmer uncovered for 20 to 30 minutes, stirring occasionally.Serve with grated Parmesan cheese and/or toasted bread.To make the toasted bread, slice the bread into thin slices. Brush with olive oil then sprinkle with fresh thyme. Season with sea salt.Place the bread on a flat baking sheet, and place under the broiler for 2 minutes. Turn the bread over and broil for another minute or so, making sure not to burn.

 

Step by step:

1. Preheat oven to 400 F degrees.

2. Add the tomatoes to a 9x13 baking pan and drizzle with 2 tbsp of olive oil, then season with salt and pepper.

3. Bake for about 30 minutes or until tomatoes start to char slightly.

4. Add the tomatoes (with skin on) to a blender along with 1 cup of vegetable broth. Blend until tomatoes are smooth.In a Dutch oven or heavy soup pot, heat the olive oil and melt the butter over medium heat.

5. Add the chopped onion and garlic cloves and cook for 5 minutes or until the onion is soft and translucent.

6. Add chopped fresh basil and thyme and stir. Sprinkle the flour over the onions and stir.

7. Add remaining 1 cup of vegetable broth and whisk, just to make sure there are no lumps from the flour.

8. Pour the blended tomatoes to the pot and stir.

9. Add brown sugar, smoked paprika and season with salt and pepper.Simmer uncovered for 20 to 30 minutes, stirring occasionally.

10. Serve with grated Parmesan cheese and/or toasted bread.To make the toasted bread, slice the bread into thin slices.

11. Brush with olive oil then sprinkle with fresh thyme. Season with sea salt.

12. Place the bread on a flat baking sheet, and place under the broiler for 2 minutes. Turn the bread over and broil for another minute or so, making sure not to burn.

Nutrition Information:

covered percent of daily need

 

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