Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, slow roasted tomato and garlic soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This soup has wonderful, intense flavours and is perfect as lunch or a light dinner. Lay the tomatoes cut-side up in a large roasting tin and place the garlic bulbs in with them. Yes, the slow-roasting of the tomatoes takes a little time but it's really more patience than effort. And, if you're more organized than me, you might make For the garlic soup: Slice the remaining garlic cloves as thin as possible (this will help them sort of melt into the olive oil instead of being big chunks.
Slow Roasted Tomato and Garlic Soup is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Slow Roasted Tomato and Garlic Soup is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook slow roasted tomato and garlic soup using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Slow Roasted Tomato and Garlic Soup:
- Take 1 kg ripe tomatoes
- Get 1 small red onion
- Take Himalayan rock salt
- Get 2 tbsp olive oil
- Prepare Freshly ground black pepper
- Get 3 cloves garlic
- Get 200 mls vegetables stock
Slow roasting gives the tomatoes a wonderful depth of flavour and softens the taste of the garlic. A textured soup that is very easy to make. The tomatoes should have dried out a little and the pepper and onion should be soft. Peel the roasted garlic, then blend everything with the stock and basil.
Instructions to make Slow Roasted Tomato and Garlic Soup:
- Preheat the oven to 170 °C.
- Halve the tomatoes and arrange them in a deep sided roasting tin or tray. It doesn’t matter if the tomatoes are tightly packed into the tray.
- Peel and dice the red onion and scatter this over the tomatoes.
- Drizzle the tomatoes with olive oil and season heavily with freshly ground black pepper and rock salt.
- Roast the tomatoes in the oven for 1 ½ hours. Stir the tomatoes every half an hour.
- After an hour in the oven, crush your garlic cloves and add them to the tomatoes, stirring well.
- Remove the tomatoes from the oven and allow the tray to cool, don’t discard the juices that have seeped out of the tomatoes.
- Add the tomatoes and all of the juices from the baking tray to a blender. Add the vegetable stock and blend on high until smooth. Add additional seasoning if necessary.
The tomatoes should have dried out a little and the pepper and onion should be soft. Peel the roasted garlic, then blend everything with the stock and basil. Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions. Delicious, flavorful and the best way to use up garden tomatoes! You'll never want to go back to the canned stuff after you try this.
So that is going to wrap it up for this exceptional food slow roasted tomato and garlic soup recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
