
Garden Tomato Soup
A comforting soup made from slightly past expiration garden tomatoes.
Prep time:
15 minutes
15 minutes
Cook time:
50 minutes
50 minutes
Servings:
4
4
Ingredients
- 4 large garden tomatoes
- 1 onion
- 2 cloves of garlic
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- 1. Preheat the oven to 400°F (200°C).
- 2. Cut the garden tomatoes in half and place them on a baking sheet, cut side up.
- 3. Drizzle the tomatoes with olive oil and sprinkle with salt and pepper.
- 4. Roast the tomatoes in the oven for 25-30 minutes, until they start to caramelize.
- 5. Meanwhile, heat olive oil in a large pot over medium heat.
- 6. Add the chopped onion and garlic to the pot and sauté until translucent.
- 7. Remove the roasted tomatoes from the oven and let them cool slightly.
- 8. Once cooled, remove the skins from the tomatoes and roughly chop them.
- 9. Add the chopped tomatoes, vegetable broth, dried basil, and dried oregano to the pot.
- 10. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- 11. Use an immersion blender or a regular blender to puree the soup until smooth.
- 12. Season with salt and pepper to taste.
- 13. Serve hot and enjoy!
souptomatovegetarian
⚠️Difficulty level: easy