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Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup

Diana Oana
This soup is not to be missed, especially during garden tomato season. Served with grated Parmesan and croutons, it's a delight.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine International
Servings 4 servings

Ingredients
 
 

  • 1 kg fresh garden tomatoes
  • 1 large head of garlic
  • 30 ml olive oil
  • a few fresh basil leaves
  • salt flakes

For serving:

  • grated parmesan
  • croutons/toast

Instructions
 

  • Preheat the oven to 200°C/392° F.
  • Place halved tomatoes in a baking pan.
  • Add a head of garlic cut in half horizontally.
  • Add a few fresh basil leaves and sprinkle with salt.
  • Cover the pan with a lid or aluminum foil and put it in the preheated oven for 30-35 minutes. Remove the lid/foil 10 minutes before it’s done.
  • Remove the garlic from its skin and transfer the entire contents of the pan to a blender.
  • Blend the tomatoes until you get the desired consistency. You can add a little vegetable broth if necessary. Season the soup with salt.
  • Ladle into soup bowls, grate Parmesan cheese over the top and serve with garlic toast!

Notes

Creamy Roasted Tomato Soup
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