Yen Can Cook ~ Roasted Tomato Soup
The reason why I cooked this tomato soup is quite “unusual”. （＾ｖ＾）
I bought a new batch of tableware and props for photography purpose from Taobao and there is a soup plate in dark colour in that collection. I was thinking of different types of soup dish that can complement my plate and tomato soup with vibrant orangey hue stood out as one of the best choices! Or do you have any other dishes that I can try next time?
There are numerous of tomato soup recipes online with countless variations and combinations. My version is rather simple with just a few ingredients are needed but it results in a creamy, smooth, and broth that bursting with brightness and flavours. My homemade croutons went really well with the soup too!
Ingredients (Serve: 3-4)
1 – 1.2kgs ripe tomatoes (any types of tomatoes)
3 cloves garlic, peeled
1 yellow onion, sliced
2 tablespoons olive oil
2 tablespoons butter
Salt and black pepper to taste
Step 1: Preheat oven to 200 °C.
Step 2: Wash and cut the tomatoes into halves. Spread the tomatoes, garlic and onions onto a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove from the oven and set aside.
Step 3: In a pot, melt the butter then add in the roasted tomatoes, garlic and onion (Step 2). Pour in the stock/water, bring to a boil then reduce heat and simmer for 15 to 20 minutes. Let cool.
Step 4: Blend the tomato mixture (Step 3) until smooth and creamy. Pour the puréed soup back into the pot and reheat it over a medium heat for a few minutes. Season to taste with salt and black pepper.
Step 5: Serve with croutons or shaved Parmesan cheese.
Note: You may add cream/yogurt for a creamier consistency. But the soup should not be boiled after the cream or yoghurt has been added or it may split.
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