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Roasted tomato soup

Soups85 minutes4 people43 calories
1/52/53/54/55/5 (1 votes)
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By Irene Arcas

Baked tomato soup2

Today we bring you something different: oven-roasted tomato soup. I assure you that the taste of roasted vegetables gives it an amazing touch. To prepare it we have been inspired by the tomato soup on the Bonviveur website, you can see this and others recipes at Bonviveur. It is as simple as putting some ripe tomatoes, peppers, garlic and onions on a baking tray and roasting them in the oven with some aromatic herbs. Then we pass it through our robot and we will have a super delicious soup.

I love to take it hot with a little bit of brie or mozzarella cheese inside and melting ... each bite is a delight of creaminess. The touch of basil is also essential and a good drizzle of olive cannot be lacking either. But you can also take it cool, with slices of toast or breadcrumbs inside is a delicacy.

I have put a touch of tabasco, because I love a touch of spice in some foods, and in this one, I think it is luxurious. But, of course, you can not use it if you prefer it without spice.

And, finally, it is a soup that, in addition to being simple, barely has calories so if you want to drink a healthy and low-calorie dish, without a doubt, this is your option.

Roasted tomato soup

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A soup of tomato and vegetables roasted in the oven. It is very easy and its flavor is unmistakable. Also very suitable as a low calorie food.

Roasted tomato soup
  • Irene Arcas
  • Recipe type: soups
  • Calories: 43
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1.300 g very ripe pear tomatoes
  • 1 sweet onion
  • 1 red pepper
  • a few sprigs of aromatic herbs (eg thyme, rosemary, oregano ...), optional
  • 200 g of vegetable broth
  • 50 g olive oil
  • 1 teaspoon minced fresh coriander
  • 2 teaspoons minced fresh basil, optional
  • 1 teaspoon ground cumin
  • a few drops of tabasco (optional)
  • freshly ground black pepper to taste
  • a pinch of sugar

Preparation

  1. We preheat the oven to 200º.

    We wash and dry the tomatoes and the red pepper. We remove the peduncle and the seeds of the pepper and cut it into quarters. We remove the outer leaves of the onion and cut it into quarters. We cut the tomatoes into halves. We cut the upper part of the head of garlic.

  2. Grease a baking dish with a little olive oil, and place all the vegetables in it and the aromatic herbs inside. We pour a good jet of olive oil over the vegetables and season.

  3. Next, we put the tray in the oven, at medium / low height, 200 ºC heat up and down, for an hour, turning the vegetables halfway through cooking so that they brown and cook all the same.

    We remove the tray from the oven.

  4. With the help of some kitchen tongs, to avoid burning ourselves, we remove the head of garlic from the tray with the roasted vegetables.

  5. We put all the roasted vegetables and the cooking liquids into the Thermomix glass and add the vegetable broth.

  6. Peel the roasted garlic cloves and add them to the glass as well. Being roasted, their flavor is not as intense and spicy as when they are raw, so that, although it may seem like a lot, adding a small roasted head of garlic to our tomato soup will provide some very interesting nuances without being, not at all, excessive.

  7. Add the coriander, basil, coriander, cumin, tabasco, pepper, sugar and a pinch of salt. We mash our soup by programming 1 minute, speed 10.

     

  8. We lower the remains of the lid and walls and program 5 minutes, temperature 100º, speed 2. 

    We serve and enjoy this delicious soup!


Discover other recipes of: Healthy food, Easy, Soups and creams, Vegans

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