Oven baked tomato soup
It's summer time and the moment where tomatoes shine! Probably one of our most favourite soups.
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Soup
Cuisine French, Mediterranean
Servings 4 people
Calories 180 kcal
Cut the tomatoes in half. Chop the onion and garlic in big pieces.
Season all with salt, pepper, Italian herbs and olive oil.
Arrange on a baking tray and bake in a pre-heated oven (180°) until tender.
Blend the baked vegetables and pass through a sieve
Season to taste and adjust the thickness with vegetable of chicken stock. To balance the acidity, add a little honey or sugar.
Serve with some freshly chopped basil, a drizzle of olive oil and diced, fresh mozzarella or croutons.
Calories: 180kcalCarbohydrates: 23gProtein: 5gFat: 9gCholesterol: 2mgSodium: 125mgFiber: 4gSugar: 16gVitamin A: 2499IUVitamin C: 45mgCalcium: 42mgIron: 1mg
Keyword soup, summer, tomatoes