With Mumbai just starting to experience a nip in the air, I am back to making soups. What can be more comforting than a hot bowl of soup to warm one. I am not too fond of plain Tomato Soup, so I have been scanning the Internet to find a version I like. Then I found a range of soups that use roasted tomatoes and tried some of them.
The one I liked was this simple version of Roasted Tomato Soup that uses just onions and garlic along with the tomatoes. It takes time to roast the tomatoes but the result is absolutely worth it.
You can enjoy the soup by itself or with croutons on top or then a Grilled Cheese Sandwich. I had it with my favourite Cheesy Garlicky Sandwich made with the Shengdana Lasun Chutney.
Do try the Tomato Basil Soup, Roasted Carrot Soup, and Roasted Pumpkin Soup as well. 🙂
How to Make Roasted Tomato Soup
Roasted Tomato Soup
Ingredients
- 10 Large Tomatoes
- 2 Medium-sized Onions
- 6 to 8 Garlic Cloves
- 2 to 3 tbsp Olive Oil
- Salt to Taste
- Pepper to Taste
Instructions
- Line a baking tray with foil.
- Pre-heat an oven to 150°C.
- Cut the tomatoes in quarters.
- Peel and cut the onions into large chunks.
- Do not peel the garlic cloves.
- In a large bowl, mix together the olive oil, unpeeled garlic pods and onions.
- Ensure that the onions and garlic are covered with the olive oil.
- Remove the onions and garlic from the oil and set aside.
- Toss the tomatoes in the remaining oil. Add a little more oil, if required.
- Place the tomatoes on the lined tray with the cut side up. The outer side should be touching the tray.
- Do not place the onions and garlic on the tray at this moment.
- Place the tray in the pre-heated oven and bake for about 15 minutes. The tomatoes will just start shrivelling a bit.
- Now scatter the oil-tossed onions and garlic cloves among the tomatoes.
- Continue to roast in the oven till the tomatoes shrivel and the onion and garlic starts to char a bit.
- Remove from the oven and let the tomatoes cool a bit.
- Remove the garlic cloves and press then between the thumb and index finger to remove the peel.
- Save the tray in which the tomatoes were roasted because it has all the juices and a bit of the oil.
- Grind the roasted tomatoes, onions, and garlic into a thick paste with a little water.
- Add about 2 to 3 cups of water and salt.
- Blend well.
- Boil the Roasted Tomato Soup to thicken it a bit.
- Divide into four equal portions.
- Top with the juices from the roasting pan.
- Add pepper, if required.
- Serve hot!
Notes
Perfect recipe for winters!!
Yumm looks good and perfect weather for soup!
I can eat soup every day of the year, and love a good tomato soup. Your recipe looks delicious!
I prepared oven roasted tomato soup today. Skipping and seeing ur post wat a coincidence:-) ur version looks bright and inviting
It is wonderful, isn’t it? 🙂
Lovely soup! Just like you, I dont like plain tomato soup – I hardly ever order it in a restaurant too. Love your version here 🙂
Yes, the roasted tomato soup was quite a revelation. 🙂
I prepare the soup by boiling the tomatoes and add same ingredients as your recipe! Love your version and definitely will try…;)
Aruna, I can almost taste and smell the deep flavor obtained by roasting the tomatoes and the onions and garlic! what a yummy soup. And then when you siad you had it with shengdana lasun chutney sandwich, I was so jealous:)
You had cause to be jealous 🙂
Perfect soup for perfect weather. Lovely
Lovely color. flavorful and perfect recipe 🙂