Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, slow roasted tomato and garlic soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Slow Roasted Tomato and Garlic Soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Slow Roasted Tomato and Garlic Soup is something that I’ve loved my entire life.
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. This soup has wonderful, intense flavours and is perfect as lunch or a light dinner.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have slow roasted tomato and garlic soup using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Slow Roasted Tomato and Garlic Soup:
- Get 1 kg ripe tomatoes
- Take 1 small red onion
- Make ready Himalayan rock salt
- Make ready 2 tbsp olive oil
- Prepare Freshly ground black pepper
- Get 3 cloves garlic
- Get 200 mls vegetables stock
These slow-roasted tomatoes make a tasty addition to any sandwich, or a simple appetizer when spread on crostini. Garlic Roasted Tomato Spread. this link is to an external site that may or may not meet accessibility guidelines. Fresh garden tomatoes shine in this roasted tomato soup recipe. Tomatoes and garlic are slow-roasted to enhance their naturally sweet flavors, then blended with a simple seasoned base and of course lots of fresh 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.
This Garlic Roasted Tomato Soup is easy to make with garden-fresh tomatoes. Roast them in the oven & serve a bowlful of steaming tomato soup in This recipe for fresh tomato soup is one of my favorites because there are so many amazing flavors going on from roasting the tomatoes in the oven. Slow-roasting cherry tomatoes brings out intense flavor! Slow-roasting cherry tomatoes brings out such sweet, intense flavor. Mixed with tons of roasted garlic and fresh basil, then spooned over garlicky golden toasts, this bruschetta is familiar yet special.
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