Roasted Tomato Soup

CategoryPilaf - Rice & SoupsCuisineTurkishRating

Yields1 Serving
Prep Time10 minsCook Time50 minsTotal Time1 hr

 5 tomatoes (halved)
 5 garlic cloves
 1 onion (sliced)
 2 tbsp basil (dry or fresh)
 2 tbsp oregano
 1 tbsp salt
 1 tsp black pepper
 2 tbsp flour
 2 tbsp butter
 1000 ml water / broth
 1 tbsp olive oil

1

Cover a large baking pan with parchment paper and place halved tomatoes, garlic cloves, and sliced onions. Drizzle with olive oil and roast them in the oven until fully roasted.

2

In a large pot add butter and flour. Stir it until it’s light brown for about 6-7 minutes. Don’t let it burn. Add the roasted mixture and spices into pot and stir them well.

3

Pour the water/broth and let it boil for 15-20 minutes. Use a hand blender and blend them until smooth. If it’s too thick you can add more water/broth.

4

Your soup is ready to serve.
You can serve it with parmesan cheese.
Instead of soup bowls you can make bread bowls like me.

Ingredients

 5 tomatoes (halved)
 5 garlic cloves
 1 onion (sliced)
 2 tbsp basil (dry or fresh)
 2 tbsp oregano
 1 tbsp salt
 1 tsp black pepper
 2 tbsp flour
 2 tbsp butter
 1000 ml water / broth
 1 tbsp olive oil

Directions

1

Cover a large baking pan with parchment paper and place halved tomatoes, garlic cloves, and sliced onions. Drizzle with olive oil and roast them in the oven until fully roasted.

2

In a large pot add butter and flour. Stir it until it’s light brown for about 6-7 minutes. Don’t let it burn. Add the roasted mixture and spices into pot and stir them well.

3

Pour the water/broth and let it boil for 15-20 minutes. Use a hand blender and blend them until smooth. If it’s too thick you can add more water/broth.

4

Your soup is ready to serve.
You can serve it with parmesan cheese.
Instead of soup bowls you can make bread bowls like me.

Roasted Tomato Soup