Roasted Tomato Soup, That will Warm Your Heart and Soul! Delicious!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is more nutritious, while water is a cost-effective substitute.

Preheat the oven to 375F/180C with the fan on.

In a large bowl, combine 3.3 lbs of cherry tomatoes, 1 big red onion, 3 small sweet peppers (or 1-2 big ones), and a whole head of garlic (8-12 cloves).

Remove the seeds and tough parts from the peppers and cut the tomatoes in half or quarters if using big tomatoes.

Add 2 sprigs of rosemary, 1.5-2 tablespoons of fresh thyme, salt, pepper, and a generous amount of olive oil to the bowl and mix everything together.

Spread the mixture on a baking tray and roast in the preheated oven for 50-60 minutes.

Once out of the oven, chop 1 big or 2 smaller white/yellow onions and sauté them in 2 tablespoons (28g) of butter on medium heat.

Add 1 tablespoon of tomato paste to the sautéed onions and mix well.

Add the whole tray of baked tomatoes to the pot along with 2.74 cups (660ml) of vegetable stock, 1 tablespoon of dried oregano, cayenne pepper or chili to taste, half a teaspoon or more of smoked or sweet paprika, half a tablespoon of black pepper, half a tablespoon of balsamic vinegar, and 1 tablespoon of Worcestershire sauce.

Mix everything together, add half a teaspoon of sugar, and a handful of fresh basil, then let it simmer for about 8-10 minutes.

Take the pot off the stove and blend the mixture until smooth.

Return the pot to the stove, add 0.5 cup (120ml) of heavy cream, and bring it to a boil; the soup is ready when it starts to boil.

Serve the soup with cheese toast made with cheddar cheese and mozzarella cheese, grilled with butter until the cheese is melted.

Serve in a bowl with fresh basil on top, cut the toast, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary