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Creamy Roasted Tomato Soup
Tomato soup for me is love in ❤️ You can never forget this love, I wanted to change and add some delicious touch to introduce a roasting flavor into the soup and the best way is to put the tomatoes in the oven.
Now you say it’s really complicated, no, and I even prepare this part in advance. All the tomatoes go into the oven and get the flavor of roasting with all the liquids that flow from them, a touch of coarse salt, and from there everything goes into the pot.
Another short cooking and this soup is perfect and it’s exactly what you need to get through the winter with fun.
3 – 4 servings
Ingredients:
8 ripe red tomatoes, halved
3 carrots, cut into small cubes
1 medium onion, cut into small cubes
1 tablespoon tomato paste
1 liter water
2 cloves garlic, sliced
1 tablespoon sweet paprika
A pinch of coarse salt
1 teaspoon sugar
2 tablespoons of broth
1/2 teaspoon ground black pepper
A pinch of salt
Preparation:
1. Preheat oven to 180 degrees for about 10 minutes and line a baking sheet with baking paper.
2. Cut the tomatoes in half and place in the pan with the open side facing up. Sprinkle coarse salt on each tomato, you don’t need a lot of grains on each tomato. Bake for about 30 minutes. The tomatoes will wrinkle and release their liquid.
3. In the meantime, heat a pot with 3-4 tablespoons of oil. Fry the onion over medium heat until golden. Add the garlic slices and fry lightly.
4. Add the carrot cubes and the roasted tomatoes along with the juice. Add everything to the pot. Add water, puree, sugar and spices. When the water is boiling, reduce the heat and cook for about 30 minutes.
5. Using a stick, grind the soup into a smooth puree. Check the flavors and serve. It is recommended to sprinkle with Parmesan before serving.
