Yesterday, we came back from the market with bunch of ripe Tomatoes! My love for this sweet, juicy and delicious year- round vegetable brought me the joy of cooking one of our favorites “Oven Roasted Tomato Soup”.
When I think of tomatoes I can’t help but to think of tomato soup. I think nothing is more satisfying than a bowl of homemade tomato Soup made of fresh tomatoes. I like roasting them to bring out the earthy flavors.
While this recipe is easy in preparation and simple in ingredients, it is important to use good quality ripe tomatoes. If you have a local farmer’s market, this is the time to use them. I usually don’t add any cream to my soups as I like to keep things lighter and healthier. But this is your choice.
I hope you will enjoy this recipe as much as we do!
- 10 ripe tomatoes, cut in half lengthwise
- 1 tablespoon water
- 3 cloves of garlic, minced
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 2 cups vegetable stock
- Pinch of dried Italian herbs
- Salt & Pepper to taste
- Julienned basil leaves for garnish
- Preheat the oven to 140 degrees Celsius.
- Place the tomatoes, cut side down, on the nonstick baking sheet, drizzle with 1 tablespoon olive oil,1 tablespoon water and season with salt and pepper. Bake in the oven for 50 to 55 minutes.
- Remove the tomatoes from the oven. Let it cool down slightly and carefully peel off the skins and discard.
- Place the tomatoes back in the oven, cut side up for another 30 to 40 minutes.
- Meanwhile, in a large saucepan, sauté the onion in the remaining 1 tablespoon olive oil until soft. Add the garlic and the herbs, cook until fragrant, for about 2 minutes.
- Add the stock and the roasted tomatoes (including any cooking liquid on the baking sheet) and bring to a simmer. Simmer for about15 minutes.
- With a hand blender, puree the mixture until smooth. Strain through a fine sieve for a very smooth texture if desired.
- Season with salt and pepper, pour into a bowl and garnish with Basil.
- Serve with a nice crusty bread, cheese toast or plain.