Roasted Tomato Soup

Roasted Tomato Soup
Serves 12
This recipe makes a simple and easy roasted tomato soup that can also easily be converted into a pasta sauce. Makes approximately 12 1-cup servings
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
78 calories
11 g
3 g
4 g
2 g
1 g
437 g
1015 g
7 g
0 g
2 g
Nutrition Facts
Serving Size
437g
Servings
12
Amount Per Serving
Calories 78
Calories from Fat 31
% Daily Value *
Total Fat 4g
5%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 3mg
1%
Sodium 1015mg
42%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
9%
Sugars 7g
Protein 2g
Vitamin A
39%
Vitamin C
40%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2kg tomatoes
  2. 1 bulb of garlic
  3. 2 brown onions
  4. 1 tbsp butter
  5. 3 litres of vegetable stock
  6. 2 tbsp olive oil
  7. salt & pepper
Instructions
  1. Halve the tomatoes and the onions - toss the root and peel of the onion. Cut the top of the garlic bulb off just to expose the cloves.
  2. Toss tomatoes, garlic, onion, and other veggies in olive oil and spread out in a casserole dish. Roast at 200C (400F) for 20-40 minutes (check often) or until they are aromatic and tender.
  3. Blitz through a food processor or blender.
  4. Melt butter in a saucepan over medium heat and add the roasted tomato mixture and chicken stock. Cook until the desired consistency has been reached. In about 10 minutes you'll have soup – in about 30 minutes you'll have a thick, rich pasta sauce. Salt & pepper to taste.
Notes
  1. You can add really any other vegetables you enjoy. I often add bell peppers, carrots, eggplant, mushrooms, etc.
  2. Sprigs of choice herbs – thyme and rosemary are lovely.
beta
calories
78
fat
4g
protein
2g
carbs
11g
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Buttlove Farms http://buttlovefarms.com/