You can make this easy roasted tomato soup recipe in under 30 minutes. It's healthy, delicious and vegetarian. Also, it's made with fresh tomatoes and smoked paprika, so it full yummy flavors
Course dinner, lunch, Soup
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
2lb (1kg)mixed tomatoescut in halves
1small sweet onionquartered
2Tbspolive oilextra virgin
Sea salt and fresh ground pepperto taste
1½cups (360ml)milk(or use vegetable broth for a vegan option)
Ingredients for garlic parmesan croutons:
4oz (100g)sourdough breadcut into 1cm /0.4'' cubes
1Tbspolive oilextra virgin
3Tbspgrated parmesan cheese(replace with vegan parmesan cheese)
sea salt & fresh ground black pepperto taste
Preheat the oven to 200°C/400°F.
In a large baking sheet place tomatoes, onion and garlic. Drizzle olive oil, then sprinkle seasonings (dried basil, oregano, paprika, salt, and pepper). Transfer to a rack in the middle of the oven and roast for about 20-25 minutes or until the tomatoes begin to char and release their juice. Then let it cool slightly.
Meanwhile, place the cubes of bread in a bowl together with olive oil, Parmesan and garlic powder. Stir and toss to get them evenly coated. Spread the croutons out on the baking sheet (lined with parchment paper) and bake them on a high shelf in the oven for 8-10 minutes, or until crispy and golden.
Transfer the roasted tomatoes and their juices to a soup pot and add in the milk (or vegetable broth). Puree until smooth, then taste and season again with a pinch of salt and pepper if needed.
To serve, ladle the soup into bowls and top with croutons, parmesan and fresh herbs.
*Please read the tips and tricks in the article before making this easy tomato soup recipe