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Homemade Roasted Tomato and Garlic Soup Recipe

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • -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

Instructions

  1. 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
  2. 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
  3. 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
  4. 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
  5. Transfer the soup into 2 bowls, garnish with Greek yogurt, black pepper, toasted pumpkin seeds and fresh parsley
  6. Enjoy!

Recipe Notes

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