Roasted Tomato Soup

Roasted Tomato Soup
Serves 4

1 kilo tomatoes
2 red onions
4-6 garlic cloves
2 Tbsp Olive oil
2 tsp sugar
1 vegetable bouillon cube
600 mL water
1 pinch of ground white pepper
50 mL cream or crème fraiche

  • Heat oven to 175 degrees C (350F)
  • Cut tomatoes in halves
  • Divide onions into quarters and peel the garlic cloves
  • Cover a roasting pan with oven paper and place tomatoes, onion and garlic in pan
  • Pour oil over vegetables
  • Roast in oven for 40 minutes
  • Take out and sprinkle sugar on top of tomatoes
  • Put back in oven for an additional 20 minutes
  • In a sauce pan boil water and dissolve bouillon cube
  • Add vegetables and any juices from the pan
  • In a blender or with an immersion mixer mix into a soup. You may need to add extra water if soup is too thick
  • Add pepper to taste
  • Stir in cream or crème fraiche
  • Serve with toast or fresh baked bread

Enjoy!

Roasted Tomato Soup

Roasted Tomato Soup

1 thought on “Roasted Tomato Soup”

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