This Oven Roasted Tomato Soup could not be easier to prepare and is incomparable to the store bought version. No precooking and peeling of the tomatoes needed. The soup is ready in 3 steps : roast, mix and season. I make this soup whenever I have too many tired tomatoes lying around that are about to go bad or when an avalanche of tomatoes from the garden are coming in. No need to measure the ingredients. If you are looking for a side other than some roasted fresh bread, checkout these recipes :
- Crispy Cheesy Millet Patties – the easiest mealprep-friendly fingerfood
- Banitsa – savory bulgarian feta pie for breakfast, brunch, or as a snack
- Focaccia – Overnight soft and crispy Italian bread without kneading
Did you like this recipe ? I would love to hear from you in a comment or recipe rating. The best part of sharing my recipes is seeing you guys being inspired and enjoy them as much as I do ! Tag me on Instagram if you made this recipe. I’ll do my best to respond to each and every comment and love to scroll through your creations. Bon appétit !
Oven Roasted Tomato Soup
Ingredients
- tomatoes
- 1 garlic clove
- 1 shallot
- herbes de provence or tyme
- olive oil
- sea salt
Serving
- extra virgin olive oil
- sea salt to taste
Instructions
- Half the tomatoes and put in a baking dish with the garlic clove and shallot.
- Sprinkle with dried herbs, olive oil and salt.
- Bake in a convection oven for 30 minutes at 180°C.
- Transfer to a big pot and remove some of the tomato skin, squeeze the garlic and shallot.
- Mix with an immersion blender until smooth.
- Correct the seasoning with sea salt and some drops of extra virgin olive oil.
