Recipe: Delicious Roast tomato Soup

Roast tomato Soup. Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions. Delicious, flavorful and the best way to use up garden tomatoes! Roasted tomato soup made with roma tomatoes and red bell peppers is a tasty accompaniment to BLTs for a quick and easy weeknight dinner.

What makes this the best Roasted Tomato Soup? Roasting brings out the sweetness of canned tomatoes, but this method works with fresh tomatoes, too. Healthy, velvety Roasted Tomato Soup blends the flavors of garden fresh tomatoes, basil, and garlic. You can have Roast tomato Soup using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Roast tomato Soup

Prepare 6 of ripe plum tomatoes cut in half without the stem.
Prepare 2 of tbsp. of Extra Virgin Olive Oil from Spain.
It's 1 of garlic clove, unpeeled whole.
It's 1 of cup of chicken broth.
You need 1 of oz. of chopped basil, small leaves reserved for garnishing.
You need 1 of tsp. balsamic vinegar.
Prepare 1/2 of tsp. of salt.
It's 1/2 of tsp of ground black pepper.
You need 2 of tbsp. of sour cream (can be replaced with Crème Fraiche).

Prepared with just a handful of ingredients, this tomato soup recipe is so much better than the. How To Make Roasted Tomato Soup. Tomato soup is one of the first things I crave once the cool weather starts sinking into my bones Luckily, there's a solution that makes a better fall and winter tomato soup possible: roasting the. This soul-warming Roasted Tomato Soup is scrumptious, and full of so much dang flavor.

Roast tomato Soup step by step

Preheat oven to 375°F Put the tomato halves on a baking tray with the cut side up, together with the garlic clove. Drizzle some Extra Virgin Olive Oil from Spain over the tomatoes and the garlic clove, add the salt and black pepper. Bake in the oven for 45 minutes..
Remove and let cool. Peel the garlic clove and put in a food processor or blender along with all the other ingredients from the baking tray, including the juice. Add the chicken stock, basil and vinegar and blend for at least 3 minutes at high speed..
Pass it through a sieve or a fine colander over a bowl, pushing all the ingredients through the sieve using a small saucepan. Transfer to a saucepan to heat. Bring to the boil and add salt if necessary..
Divide into two soup bowls. Garnish each bowl with a spoonful of sour cream in the middle along with the small basil leaves set aside earlier, and a drizzle of Extra Virgin Olive Oil from Spain..

It's a great thing to have when you get the hankerin' for a big ol' piping hot bowl of tomato soup. This roast tomato soup is easy to make, freezable and full of delicious flavor. Served with crisp basil-butter croutons, it's a bowl of summer whenever you have it. Creamy Roasted Tomato Basil Soup served with some rustic bread or grilled cheese sandwiches makes one of my favorite cold weather dinners! Make this Roasted Tomato Soup recipe using fresh or canned tomatoes.