Roasted Tomato Soup

  • Difficulty: Basic
  • 50 minutes
  • 4 servings

Of course, you can get some store-bought tomato soup or gazpacho anytime you’re in a hurry. But we promise that nothing compares to this homemade roasted tomato soup, especially if you serve it with pine nuts and dried tomato topping!

Ingredients Needed for Roasted Tomato Soup

1 tablespoon vegetable oil
7 tomatoes, medium size
2 red onions s, julienne slices
4 garlic cloves
salt
½ teaspoon paprika powder
pepper
2 tablespoons of sugar
1 tablespoon balsamic vinegar
1 cup chicken stock
¼ cup heavy cream
2 tomatoes
1 tablespoon pine nut
½ teaspoon olive oil
1 teaspoon grated parmesan
2 breads

How to Cook Roasted Tomato Soup

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Heat the vegetable oil in a stainless steel skillet.
  3. Place the tomatoes in it and cook them on all sides until they make brown spots. Remove the tomatoes and set them aside.
  4. Add the red onion in the same skillet, then add the garlic, salt, paprika powder, pepper, sugar, and the balsamic vinegar. Mix and cook until the onion softens.
  5. Return the tomatoes to the skillet. Add the chicken stock.
  6. Transfer the skillet to oven and cook for 25 minutes.
  7. Put the veggie mixture in a blender. Pulse until you make a creamy soup.
  8. Add the heavy cream and pulse a few more seconds.
  9. Chop the sun-dried tomatoes and put them in a bowl. Add the pine nuts, olive oil, and grated parmesan. Mix them.
  10. Toast the bread and cut it into strips.
  11. Serve the roasted tomato soup with pine nuts and tomato topping and toasted bread.

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