Description
A healthy and tasty soup prepared with fresh roasted tomatoes for a creamy texture with deep rich tomato-garlic flavors. This version of tomato soup is also suitable for those individuals that are vegans and vegetarians due to its healthy and fresh ingredients.
Scale
Ingredients
- 1 pound Roma Tomatoes
- 1 pound Beefsteak Tomatoes
- ½ red large onion, peeled and cut into chunks
- 5 large garlic cloves, peeled
- 3 sprigs cilantro, remove cilantro leaves from stems
- 3 tablespoons extra virgin olive oil
- ½ teaspoon lite salt or to taste
- ¼ teaspoon ground peppercorn or to taste
Instructions
- Rinse the tomatoes. Remove one end of plum tomato (stem side). Cut tomato in half and into several sections.
- Remove the core of beefsteak tomato before cutting tomato into several sections.
- Place all the vegetables and herbs into a baking pan, measuring 10 x 15 x 1 inches.
- Drizzle olive oil over vegetables and season with salt and ground peppercorn.
- Roast vegetables in oven at 400°F for 30 minutes or until the vegetables are soft and caramelized.
- Transfer the roasted vegetable, including the liquid released from the vegetables, into an electric blender.
- Blend at medium speed until a purée is formed, approximately 2 minutes.
- Serve in bowl while the soup is still hot in blender or reheat in a saucepan.
- Garnish with chopped cilantro, parmesan cheese, basil or croutons.
Notes
You can use the tomatoes of your choice for this recipe. This recipe yields 4 cups of tomato soup. Depending on the size of the bowl, you can have 2 to 4 servings.
- Category: Soups
- Method: Roasting
- Cuisine: Spanish
Keywords: Tomato Soup, Sopa de Tomate