Photo of Oven-roasted tomato soup by WW

Oven-roasted tomato soup

2
2
2
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
10 min
Cook
55 min
Serves
4
Difficulty
Easy
Roasted vine-ripened tomatoes give this gorgeous soup its intense colour and flavour.

Ingredients

Tomato(es)

1000 g, (1 kg) vine ripened variety, halved

Red onion

1 medium, thickly sliced

Garlic

4 clove(s), peeled

Vegetable stock

4 cup(s)

Brown sugar

1 tbs

Balsamic vinegar

2 tsp

Dried oregano

2 tsp

Fresh basil

¼ cup(s), to garnish

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place the tomatoes, cut-side up, in a single layer on prepared tray. Sprinkle with the onion and garlic. Bake for 40 minutes or until tomatoes are tender.
  2. Place the roasted tomato mixture in a large saucepan over high heat. Add the stock, sugar, vinegar and oregano and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes.
  3. Using a stick blender or food processor, puree the soup until smooth. Return soup to the pan and stir over low heat until heated through. Ladle soup into bowls and serve garnished with basil and seasoned with salt and freshly ground black pepper.