Homemade Roasted Tomato and Garlic Soup
– Homemade Roasted Tomato and Garlic Soup –
There is nothing better than a homemade soup and this Homemade Roasted Tomato and Garlic Soup is just that. Loaded with layers of roasted vegetables for an incredible combination of flavors, including tomatoes, red bell peppers, onions and garlic. I topped off my Roasted Tomato and Garlic Soup with Greek yogurt (omit the Greek yogurt to make this recipe vegan), toasted pumpkin seeds and fresh parsley, to give this soup another layer of goodness. You can serve this soup warm during the colder months or even chilled during the summer time. Either way your serve it, this soup is super healthy and always goes great next to a grilled cheese sandwich, a classic combination that never fails and always satisfies.
Say Goodbye to Canned Tomato Soup!
Long gone are the days of making soup out of a can! This Homemade Roasted Tomato and Garlic Soup is super easy to make and takes minimal effort to put together. The best part about making your own tomato soup at home? You control the salt in-take, unlike canned soups, which are loaded with sodium and other unwanted ingredients. With one taste of this homemade tomato soup you will be hooked forever. Check out the video below on how to make this Homemade Roasted Tomato and Garlic Soup or print out the recipe card below. Salud!
Watch the Video Below on How to Make this Homemade Roasted Tomato and Garlic Soup
Homemade Roasted Tomato and Garlic Soup Recipe
- -4 large ripe tomatoes
- -1 red bell pepper
- -6 cloves garlic
- -1 small onion
- -1/2 cup vegetable broth
- -1 tbsp extra virgin Spanish olive oil
- -1/2 tsp dried thyme
- -sea salt
- -black pepper
- -Greek Yogurt
- -toasted pumpkin seeds
- -fresh parsley
Cut 4 large ripe tomatoes in half, 1 red bell pepper in half (deseed the bell pepper) and 1 small onion in half, then add the cut veggies to a baking tray lined with foil paper *cut side up* along with 6 cloves of garlic, drizzle everything with a kiss of extra virgin Spanish olive oil and season with sea salt and freshly cracked black pepper
Add the baking tray to a pre-heated oven, bake and broil option 210 C - 410 F, after 15 minutes take the garlics out and set aside, after a total cooking time of 45 minutes take the baking tray out of the oven and let the veggies cool off for about 10 minutes
Add all the veggies into a tall plastyc cylinder or blender, also add 1 tablespoon of extra virgin Spanish olive oil and 1/2 teaspoon of dried thyme and puree everything until well pureed
Transfer the mixture into a sauce pan and heat with a LOW heat, then add a 1/2 cup of vegetable broth and lightly season with sea salt, mix everything together until well combined, simmer for 10 minutes
Transfer the soup into 2 bowls, garnish with Greek yogurt, black pepper, toasted pumpkin seeds and fresh parsley
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!
This looks delicious! I love a good tomato soup!03 . May . 2018
Spain on a Fork
Thanks for the comment Sabrina 🙂04 . May . 2018
I use thyme in a couple of cookie recipes and it”s very good. I grow that and also a lemon thyme variety just for that purpose.26 . Apr . 2018
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