Oven-roasted tomato soup
2
Points®
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.
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