"Creamy roasted tomato soup!"
Roasted tomato soup
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Prep time 3mins
Cook time 50mins
Serves or Makes: 6
Recipe Card
ingredients
- 5 sliced into halves Tomatoes
- 2 peeled and cut into equal-sized pieces Carrots
- 5 cloves Garlic
- 1 chopped Onion
- 2 teaspoons Paprika
- 1/4 teaspoons Cayenne
- 1 tablespoons Brown sugar
- 2 teaspoons White vinegar
- 1 tablespoons Tomato paste
- 1 can Crushed tomato
- 1/4 cups Cream/milk
- 2 cups Stock of choice
Method
Step 1
Halve tomatoes, & chop carrots. Coat in olive oil, roast @ 425 until softened.
Step 2
Sauté chopped onion in olive oil, add garlic. Paprika & cayenne (optional for heat!) & brown sugar. Mix.
Step 3
Add vinegar to deglaze pan. & add tomato paste. Mix well. Add cream/milk, and can of crushed tomatoes.
Step 4
Add your now softened/roasted veggies, and stock to cover! Bring to a boil, reduce to simmer & cover. 30-40 minutes until veggies are *very* soft!
Step 5
Remove from heat, blend with immersion blender or in batches in a regular blender once cooled!