Roasted Tomato Soup by @fitgreenmind

1h50
Easy

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

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, Light meal

Occasions

Lunch, Dinner, Autumn, Soup season, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Mediterranean, European, German-inspired

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)