Oven-roasted tomato soup is a flavorful and comforting soup made from roasted tomatoes and other complementary ingredients. Here’s recipe of Oven-roasted tomato soup;
First, line a baking tray with greaseproof paper and place 4 tomatoes, cut in half, on the tray. Then, cut 1 red bell pepper and place it next to the tomatoes.
Peel and clean 3 cloves of garlic, and insert them into the tomatoes (you don't have to use garlic if you don't want to).
Finally, slice 2 onions and arrange them next to the tomatoes.
In a small bowl, mix a little olive oil, 1 teaspoon of black pepper, thyme, salt, and 1 dessert spoon of sugar. Then, drizzle this mixture over the vegetables.
Place the tray in a preheated oven at 180 degrees and roast for approximately 30-40 minutes.
After roasting, use a blender to the soup until it reaches a smooth consistency. Strain it through a fine-mesh sieve, after used blender.
In your soup pot, melt 1 tablespoon of butter and add 1 tablespoon of flour. Cook until the flour turns slightly pink and has no raw smell.
Once the flour has a light pink color, add 1 teaspoon of tomato paste and sauté for 1-2 minutes on low heat.
Then, add the strained tomato juice to the pot while constantly stirring with a whisk to prevent lumps.
Add 3 cups of hot water on top and let it come to a boil while stirring.
If the consistency is too thick, you can adjust it by adding a bit more water.
Boil for another 3-4 minutes and add 1 teaspoon of red pepper flakes and salt. Then, add ½ cup of room temperature milk and stir.
After cooking for about 5 more minutes, your tomato soup is ready to be served. Enjoy your meal!
