Roasted Tomato Garlic Soup
Amanda
This roasted tomato garlic soup is so easy. Tomatoes and garlic roasted in the oven then combined with stock to make a simple and delicious soup.
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Soup
Cuisine British, French
Servings 4
Calories 162 kcal
roasting tray
sharp knife
chopping board
sieve
blender
- 1 kg tomatoes
- 1 onion chopped
- 1 bulb of garlic
- 1 tablespoon olive oil
- 500 ml vegetable stock
- 25 g butter
- 25 g flour
- seasoning
Halve the tomatoes and place in a roasting pan with a drizzle of olive oil and seasoning.
Roast the tomatoes and garlic for about an hour at 170 C
Remove the skins from the tomatoes and mash the skins over a sieve to get any remaining juice.
In a large saucepan melt the butter and soften the onion for a few minutes before adding the flour for a minute, stirring.
Gradually add the flour until the mixture thickens then pour in the tomatoes and squeeze out the garlic.
Use a stick blender until the mixture is smooth then reheat and check the seasoning.
Calories: 162kcalCarbohydrates: 19gProtein: 3gFat: 9gSaturated Fat: 4gCholesterol: 13mgSodium: 559mgPotassium: 633mgFiber: 4gSugar: 9gVitamin A: 2505IUVitamin C: 37mgCalcium: 31mgIron: 1mg
Keyword roasted garlic, roasted tomatoes