Roasted Tomato Soup

A slightly different way to prepare a classic soup that will delight us with the flavor of roasted tomatoes.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 8 pieces Tomato, red

  • 1 head Garlic, fresh

  • 4 twig Thyme, fresh

  • 1 piece Onion, raw

  • 1 spoon Vinegar, balsamic

  • 2 spoons Oil, olive

  • 1 l Soup base, chicken, cube

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • 1 teaspoon Sugar, brown

Steps

  1. Preheat the oven to 200°C. Wash the tomatoes. Peel the onion and cut it into quarters. Cut the head of garlic crosswise.

  2. Place the tomatoes, onion, garlic, and 3 sprigs of thyme (save one for garnish) in a baking dish. Drizzle everything with olive oil and balsamic vinegar, then season with salt and sugar. Bake for about 30 minutes.

  3. Remove the baking dish from the oven. Squeeze out all the roasted garlic cloves from the head (discard the dry skin) and strip the thyme leaves (discard the stems). Transfer all the roasted vegetables and thyme to a blender and blend until smooth.

  4. Strain the mixture into a pot and add the broth. Stir the soup well and heat it slowly. Season the soup to taste with salt and pepper. Pour the prepared soup into bowls and sprinkle with fresh thyme leaves.

Nutrition Information (Per 100g)

  • Calories: 40.92 kcal
  • Fat: 1.67 g
    • Saturated Fat: 0.17 g
  • Carbohydrates: 4.58 g
    • Sugars: 2.08 g
  • Protein: 0.33 g
  • Fiber: 1.08 g

Advice

You can also serve the soup with toasted bread cubes. If desired, you can also serve the soup with a dollop of sour cream.