How To Make Roasted Tomato Soup!

This Webpage will guide you on how to create a delictable roasted tomato soup

Roasted tomato soup, one of my favourite dish that would always satisfy my cravings and might just satisfy yours too!

Roasted tomato soup is a warm, hearty dish that gets its depth of flavor from oven-roasted vegetables. Fresh tomatoes, onions, and garlic are roasted until tender and slightly caramelized, giving the soup a rich and smoky taste. The roasted ingredients are then blended with broth to create a smooth, vibrant base. Herbs such as basil or thyme can be added for extra aroma, while cream or yogurt may be stirred in for a silky finish. Whether made creamy or kept light, this soup offers a comforting balance of sweetness and savoriness.

Where did it come from?

Roasted tomato soup doesn’t come from one specific place, but it’s linked to the history of tomato soup, which began in Andalucía, Spain. The first tomato soup was gazpacho, a cold soup made after tomatoes were brought to Europe from the Americas. The warm, roasted version came later and became popular in many countries, especially in the United States after Campbell’s Soup introduced it in 1897.

The Recipe

1. Ingredients
   
   • 1 1/2 pounds tomatoes, cored (if necessary) and quartered
   • 1 large red bell pepper, seeded and quartered
   • 3 medium yellow onions, peeled, quartered extra-virgin olive oil
   • C5 plump cloves of garlic, unpeeled
   • 1 teaspoon fine-grain sea salt, plus more to taste
   • 2 - 3 cups hot vegetable stock or water
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon cayenne powder (optional)
   • Topping Ideas: toasted sesame seeds, smoked paprika, goat cheese, chives



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How To Make It

2. Instructions
   
   1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly coat them with olive oil
   2. Place the tomatoes (skin side down) on one sheet. On the other, add the bell pepper (skin side down), onions, and garlic, all coated with a bit of olive oil. Sprinkle everything with salt
   3. 3 medium yellow onions, peeled, quartered extra-virRoast for about 45 minutes, until the tomatoes soften and the onions turn golden. If the onions or garlic brown too quickly, take them out earlier and let them cool
   4. Once done, peel the garlic and put all the roasted vegetables into a blender. Add 1 cup of broth and blend. Gradually pour in more broth until you reach your desired thickness. Mix in paprika and salt to taste
   5. Finally, you may serve it warm with your favorite toppings