A super healthy roasted tomato soup which is a super comfort food all the year round. Even if you don’t like soups in summer, give this a try to bid a final adieu to the almost ending winters until next season!
Hey folks! Did u guys miss me? I am sure you did! And let me tell you that I missed you guys like anything! This one month… err.. almost two months of absence feels like ages to me!
And finally I am back in action… again! This last month has been an eventful one and I am sure you guys will pardon me for not being in contact with you all.
My mum was diagnosed with a medical condition all of a sudden for which she had to undergo a surgery and I made a sudden trip to my hometown.
Stayed there with her couple of weeks until she recovered post-surgery. Thankfully things have settled down and my mommy is fine now. I am back to my city and back to you all!
This long absence from my blog has made me realize again how much this blog mean to me and how badly I miss it.
I could have come here to do some chit chat but didn’t have the mental peace to share a new recipe.
So I was not sure if you guys would have liked it without a recipe to share which is why I consciously took a break and finally am here with you with an interesting one to share.
Soups are not a very frequent affair in our home. Primarily soups come into picture when someone in the family is having a sore throat or in case it is too cold outside, which is not very frequent in Bangalore.
I made this because I liked the idea of roasted tomato soup. I had made a roasted bell pepper soup long back which I loved a lot; hence the roasted tomato soup!
And no, none of us had sore throat when I made this :)!
Summer has set in in India and I am pretty sure that many of you would be surprised to see a hot soup recipe.
Hold on, before you browse away from this page, let me assure you that this roasted tomato soup is equally comforting in summers as in winters.
I had made this a little while ago, yeah before my trip, but could not share earlier for good reason which you already know now.
The roasting of tomatoes is a fantastic thing which I discovered while making this soup. On being slow roasted, the tomatoes release their sweetness to an amazing extent.
When this sweetness is complemented with their tartness, it creates an incredibly awesome taste and flavor. This is why this soup is exceptionally good from the regular tomato soup.
As most of my other soup recipes, this roasted tomato soup is also super healthy; but for some extra indulgence, you can top it up with some sour cream!
- Fresh ripe tomatoes – 1 kg
- Balsamic vinegar – 2 tbsp
- Olive oil – 3 tbsp
- Salt and pepper to taste
- Onion – 2, large, finely chopped
- Garlic – 6 to 8 cloves, minced
- Sugar – 2 tsp
- Vegetable stock – 4 cups
- Basil leaves – 8 to 10, chopped
- All-purpose flour – 1 tbsp
- Italian seasoning – 1 tbsp
- Cut the tomatoes in half and place each half on a baking sheet facing cut side up.
- Drizzle the balsamic vinegar and 2 tablespoons of olive oil over the cut tomatoes. Sprinkle salt and pepper to taste.
- Flip the tomatoes over to put the cut side down and roast in the preheated oven for 30 to 40 minutes or until the tomatoes have charred on the edges and turned mushy.
- Heat remaining olive oil in a medium sauce pan. Tip in the chopped onion and minced garlic and saute them until translucent and golden brown.
- Add the flour and stir constantly to avoid burning. Flour will thicken the soup and give a nice texture.
- Then add the roasted tomatoes and stir them breaking down any bigger pieces. Saute the tomatoes for 5 to 8 minutes.
- Add the vegetable stock and bring to boil. At this point you can also add half of the chopped basil leaves retaining the rest for garnish.
- Let the soup boil for 5 minutes on medium-low flame. Season it with salt and pepper to taste.
- After good five minutes of boil, it’s time to blend the soup. You can either blend the soup in the cooking pot itself by using a stick blender or transfer the content into a jug blender and blend until silky smooth.
- After blending, warm up the soup again in the same pot and once it reaches to your desired consistency, switch off the flame.
- Serve the soup hot with some grated cottage cheese or crunchy croutons on top and few sprinkles of freshly chopped basil leaves and a dash of Italian seasoning.
You may also like:
Super Healthy Chicken Soup | Best Skinny Chicken Soup Recipe
Roasted Red Bell Pepper Soup
Tomato Shorba | Winter Special Tomato Shorba for Weightloss
Mexican Meatball Soup | Albondigas Soup
Curried Carrot Soup | Winter Special Carrot Soup Recipe
Tomato Chutney | Chutney Recipe from Fresh Home-Grown Tomato
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