Roasted Tomato Soup Recipe Video
Ingredients
| Tomatoes on the vine | 2 1⁄2 Pound | |
| Ripe tomatoes | 4 Large | |
| Red pepper flakes | 1 Teaspoon | |
| Garlic cloves | 5 , smashed | |
| Fresh basil | 1 Bunch (100 gm) | |
| Extra virgin olive oil | 2 Tablespoon | |
| Red onion | 1 , chopped | |
| Balsamic vinegar | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| For serving | ||
| Creme fraiche | 4 Tablespoon | |
| For croutons | ||
| French bread loaf | 1⁄2 , cut in cubes (1 day old) | |
| Olive oil | 2 Tablespoon | |
| Salt and pepper | To Taste | |
Nutrition Facts
Serving size
Calories 413 Calories from Fat 210
% Daily Value*
Total Fat 23 g35.6%
Saturated Fat 5.8 g28.9%
Trans Fat 0 g
Cholesterol 21.2 mg7.1%
Sodium 357.5 mg14.9%
Total Carbohydrates 46 g15.5%
Dietary Fiber 8.5 g33.9%
Sugars 16.4 g
Protein 10 g19.7%
Vitamin A 112.9% Vitamin C 113.2%
Calcium 12.2% Iron 19.9%
*Based on a 2000 Calorie diet
Directions
1. Preheat the oven to 425 F.
2. Using a sharp knife, cut large tomatoes in to quarters and the small tomatoes in half.
3. Using a sharp bread knife, cut the bread in cubes or tear it in bite size pieces, set aside.
MAKING
4. In a large bowl, put together tomatoes, red pepper flakes, whole basil leaves, garlic, salt, pepper, and olive oil.
5. Toss all the ingredients together and transfer on a foil lined roasting pan or baking sheet.
6. Roast the tomatoes in the oven for 15 minutes.
7. In a pot over medium high heat, heat olive oil and add in onion, balsamic vinegar, salt and pepper, stir and allow to caramelize.
8. In a bowl, put together bread cubes, salt, pepper and olive oil and toss to mix.
9. On a foil lined baking sheet, put the croutons and bake in the oven for 5 to 8 minutes, until light brown in color.
10. Once the tomatoes and croutons are ready take them out of the oven. Add the tomatoes to the onion mixture stir to combine.
11. In a blender, put the tomato onion mixture in small batches and blend until smooth.
12. Check for the seasoning and add more if needed.
SERVING
13. In the soup bowl, put the croutons in the bottom and ladle soup on top
14. Serve hot with a dollop of creme fraiche.
Editors Review
What better way to use the wonderful abundance of tomatoes than to make a Tomato soup? It’s warm, tangy, luscious, and pairs well with garlic and basil, a magical combination. Roasting the vegetables for this simple winter soup enhances their inherent sweetness. This recipe is easy and perfect for a cold day. Delicious, healthy, homemade, and way better than any canned soup you can ever buy off the shelves of a supermarket.Chef
