Roasted tomato soup

Roasted tomato soup

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Roasting the tomatoes adds extra sweetness and flavour to this wholesome soup.

The ingredient of Roasted tomato soup

  1. 1kg roma tomatoes, halved
  2. 2 tablespoons olive oil
  3. 3 sprigs fresh thyme
  4. 1 medium brown onion, chopped
  5. 2 garlic cloves, crushed
  6. 200g sebago potato, peeled, chopped
  7. 2 tablespoons tomato paste
  8. 2 teaspoons brown sugar
  9. 2 cups Massel vegetable liquid stock
  10. Fresh thyme leaves, to serve
  11. Bread, to serve
  12. Salt, to season

The instruction how to make Roasted tomato soup

  1. Preheat oven to 220C/200C fan-forced. Place tomato on a baking tray. Drizzle tomato with half the oil and top with thyme. Season with salt and pepper. Roast for 15 to 20 minutes or until tender.
  2. Heat oil in a saucepan. Add onion, garlic and potato. Cook, stirring occasionally, for 5 minutes. Add tomato paste and sugar. Stir in stock and 1 cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, for 15 minutes or until potato is just tender.
  3. Add tomato to stock mixture. Carefully blend soup until smooth. Sprinkle with thyme. Serve soup with crusty bread.

Nutritions of Roasted tomato soup

fatContent: 190.722 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 5 grams protein
sodiumContent:

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