Roasted Tomato Soup
⏲️ 40 minutes
🍽️ Serves 4
Tested by Simple Supper
Tested by Simple Supper
Notes
Add some toasted pumpkin seeds on top, a side of fried halloumi and some bread to make this into a full meal.
Ingredients
- 1 kg ripe tomatoes, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 onion, quartered
- 6 clove garlic
- ¼ cup olive oil
- 1½ tsp salt
- ½ tsp black pepper
- 1 tsp mixed Italian herbs
- ½ tsp agave syrup or sugar
- 2 cup vegetable broth
- Fresh basil leaves, for garnish (optional)
Instructions
- Heat the oven to 200°C. Line a baking sheet with baking paper.
- Place the chopped tomatoes, red bell pepper, onion, and garlic cloves in the peel on the baking sheet.
- Drizzle with 1/4 cup olive oil. Sprinkle with 1 teaspoon of the salt, 1/2 teaspoon black pepper, and 1 teaspoon mixed Italian herbs. Toss together with until evenly coated. Arrange into an even layer and roast until the tomatoes are softened, about 20 to 30 minutes.
- After the vegetables have cooled slightly, squeeze the garlic cloves out of the peels into a high-power blender together with the rest of the vegetables, the broth and sweetner. Do 2 batches if they don't fit at once in the blender cup. If the soup is too thick, add more broth a little at a time as needed to thin it out.
- Serve topped with black pepper, a drizzle of olive oil, and a few fresh basil leaves if desired.
- Storage: Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.