Sometimes while preparing a meal I have to stop...and take a little extra time...to enjoy the aroma.
Welcome to the most amazing roasted tomato soup recipe. Super-sensational-soup-tastic recipe.
Yesterday would have been author Roald Dahl's 100th birthday. My daughters and I love Dahl's books and short stories. I'm pretty sure my daughters have read all of his stories. Have you ever noticed how much food there is in Dahl's books? Whether it's delicious chocolate and candies, marvellously mischievous medicine or house sized plump peaches...food can be found in all of Dahl's books.
I was feeling totally inspired while making this soup. In fact, I put on some of our Roald Dahl audio books while I chopped and sliced. Soup is a dish that everyone in the family can enjoy - from babies to adults - which is exactly like a Dahl book...right?!
Really, Really Good Roasted Tomato Soup
6 roma plum tomatoes 6 small, dense green tomatoes 2 tablespoon olive oil salt and pepper 1 head of garlic ½ large white onion 500 ml chicken stock palmful of basil leaves Begin by roasting the tomatoes in a 400°F oven. Cut the tomatoes into wedges. Try and cut the tomatoes so they are all about the same size. Lay them on a foil lined baking sheet. Cut onion into ½" wedges. Lay on baking sheet with tomatoes. Coat tomatoes and onion with olive oil, salt and pepper. Toss and arrange tomatoes and onions in a single layer. Cut ¼" off the bottom of the head of garlic. Place garlic on a piece of foil. Drizzle with olive oil. Wrap tightly and place on the baking sheet, with the tomatoes and onions.
Really, Really Good Oven Roasted Tomato Soup
You can't beat this delicious oven roasted tomato soup. Simple, delicious and totally kid approved.
Servings: 6 people
Calories: 113kcal
Ingredients
- 6 roma plum tomatoes
- 6 small dense green tomatoes
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 head of garlic
- ½ large white onion
- 500 ml chicken stock
- palmful of basil leaves
Instructions
- Begin by roasting the tomatoes in a 400°F oven. Cut the tomatoes into wedges. Try and cut the tomatoes so they are all about the same size.
- Lay them on a foil lined baking sheet.Cut onion into ½" wedges. Lay on baking sheet with tomatoes.
- Coat tomatoes and onion with olive oil, salt and pepper. Toss and arrange tomatoes and onions in a single layer.
- Cut ¼" off the bottom of the head of garlic. Place garlic on a piece of foil. Drizzle with olive oil. Wrap tightly and place on the baking sheet, with the tomatoes and onions.
- Roast in 400°F oven for 30 minutes. Toss and roast for an additional 20 minutes.
- Meanwhile, bring chicken stock to a boil and then turn down to a simmer, in a large pot. I used homemade chicken stock – following the same instructions for making turkey stock.
- Once the tomatoes and onions are nicely roasted, carefully transfer to a blender. Open the foil wrapped garlic and pop 2-3 garlic cloves into the blender. If your family likes very garlicy dishes, add more garlic. Reserve the other garlic cloves to make garlic bread or for pasta sauces and other soups.
- Puree the tomatoes, onions and garlic until smooth.
- Pour the tomato puree into the pot of chicken stock…stir to blend together.
- Toss in chopped basil and serve.
Notes
Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products that I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.
Nutrition
Serving: 257g | Calories: 113kcal | Carbohydrates: 12.3g | Protein: 4.15g | Fat: 6g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.9g | Cholesterol: 3mg | Sodium: 331mg | Potassium: 454mg | Fiber: 2g | Sugar: 7.06g | Vitamin A: 2400IU | Vitamin C: 35.5mg | Calcium: 30mg | Iron: 0.9mg
Serving: 257g | Calories: 113kcal | Carbohydrates: 12.3g | Protein: 4.15g | Fat: 6g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.9g | Cholesterol: 3mg | Sodium: 331mg | Potassium: 454mg | Fiber: 2g | Sugar: 7.06g | Vitamin A: 2400IU | Vitamin C: 35.5mg | Calcium: 30mg | Iron: 0.9mg
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