Roasted Tomato Soup by @fitgreenmind

1h50

5 servings

🍅

1 kg

Tomatoes

🧄

1 head

Garlic

🫒

30 ml

Olive oil

🧂

9 g

Salt

⚫

1 g

Pepper

🌰

30 ml

Vegan pesto verde

🌶️

15 ml

Chili oil

🍞

200 g

Bread

  1. Preheat

    Preheat the oven to 200°C / 400°F.

  2. Chop
    • tomatoes

    Roughly chop the 1 kg tomatoes and place them in a mixing bowl.

  3. Add
    • garlic
    • olive oil
    • salt

    Add the whole head of garlic, 2 tablespoons olive oil, and 1 teaspoon salt to the tomatoes.

  4. Toss
    • tomatoes
    • garlic
    • olive oil

    Toss the tomatoes and garlic until evenly coated with oil and salt.

  5. Spread
    • tomatoes
    • garlic

    Spread the tomato mixture over a baking tray and roast for 40 to 50 minutes until soft and lightly caramelized.

  6. Step
    • garlic
    • tomatoes

    Remove the roasted garlic from its skin and discard any tomato skins that are very dark or burnt.

  7. Transfer
    • tomatoes
    • garlic

    Transfer the roasted tomatoes and peeled garlic to the blender, then blend until smooth.

  8. Pour
    • vegan pesto verde

    Pour the blended soup into a saucepan and add 2 tablespoons vegan pesto verde.

  9. Season
    • black pepper

    Season the soup with 0.5 teaspoon black pepper and the remaining salt to taste.

  10. Simmer

    Simmer the soup for 3 minutes, stirring occasionally, until hot.

  11. Ladle
    • chili oil

    Ladle the soup into bowls and drizzle with 1 tablespoon chili oil.

  12. Serve
    • bread

    Serve the soup hot with bread on the side.

Roasted Tomato Soup by @fitgreenmind

1h50

5 servings

🍅

1 kg

Tomatoes

🧄

1 head

Garlic

🫒

30 ml

Olive oil

🧂

9 g

Salt

⚫

1 g

Pepper

🌰

30 ml

Vegan pesto verde

🌶️

15 ml

Chili oil

🍞

200 g

Bread

Preparation Steps

  1. Step 1/12

    Preheat the oven to 200°C / 400°F.

  2. Step 2/12

    Roughly chop the 1 kg tomatoes and place them in a mixing bowl.

    🍅tomatoes
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  3. Step 3/12

    Add the whole head of garlic, 2 tablespoons olive oil, and 1 teaspoon salt to the tomatoes.

    🧄garlic
    🫒olive oil
    🧂salt
    🥣mixing bowl

  4. Step 4/12

    Toss the tomatoes and garlic until evenly coated with oil and salt.

    🍅tomatoes
    🧄garlic
    🫒olive oil
    🧂salt
    🥣mixing bowl

  5. Step 5/12

    Spread the tomato mixture over a baking tray and roast for 40 to 50 minutes until soft and lightly caramelized.

    🍅tomatoes
    🧄garlic
    🍳baking tray

  6. Step 6/12

    Remove the roasted garlic from its skin and discard any tomato skins that are very dark or burnt.

    🧄garlic
    🍅tomatoes
    🍳baking tray

  7. Step 7/12

    Transfer the roasted tomatoes and peeled garlic to the blender, then blend until smooth.

    🍅tomatoes
    🧄garlic
    🍳baking tray

  8. Step 8/12

    Pour the blended soup into a saucepan and add 2 tablespoons vegan pesto verde.

    🌰vegan pesto verde
    🍲saucepan
    🥄wooden spoon

  9. Step 9/12

    Season the soup with 0.5 teaspoon black pepper and the remaining salt to taste.

    ⚫black pepper
    🧂salt
    🍲saucepan
    🥄wooden spoon

  10. Step 10/12

    Simmer the soup for 3 minutes, stirring occasionally, until hot.

    🍲saucepan
    🥄wooden spoon

  11. Step 11/12

    Ladle the soup into bowls and drizzle with 1 tablespoon chili oil.

    🌶️chili oil
    🥄ladle

  12. Step 12/12

    Serve the soup hot with bread on the side.

    🍞bread

Composition

Ingredients

Types

Vegetables, Herbs and spices, Oils and fats, Condiments, Grains and cereals

Ingredients

Tomatoes, Garlic, Olive oil, Salt, Pepper, Vegan pesto verde, Chili oil, Bread

Notes

Tomatoes (roughly chopped), Olive oil (amount not given), Salt (amount not given, also to taste with pepper), Pepper (to taste), Chili oil (for serving), Bread (for serving)

Allergens

Tree nuts, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Mediterranean diet, Plant-based

Calories

180 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 24g, Fat: 8g, Fiber: 6g

Nutritional Information

Minerals

Potassium: 520mg, Sodium: 430mg, Iron: 2mg

Vitamins

Vitamin C: 28mg, Vitamin A: 110µg, Vitamin K: 18µg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

50 minutes

Overall

1 hour 50 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, baking tray, mixing bowl, saucepan, wooden spoon, ladle

Appliances

Oven, Blender

Type

Type

Type Of Dish

Soup, Starter

Occasions

Lunch, Dinner, Autumn, Soup season, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Mediterranean, European, German

Geographic

Germany, Europe

Various

Aspect

Texture

Creamy, Smooth, Velvety, Tender

Flavors

Tomato-forward, Sweet, Savory, Garlicky, Herbaceous, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before storing,Store in an airtight container,Keep chili oil and bread separate), freezer : 2 to 3 months (Freeze in airtight freezer-safe containers,Leave space for expansion,Thaw overnight in the refrigerator before reheating)