Roasted Tomato Soup

Soups | Spanish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Roasted Tomato Soup

Ingredients

Olive Oil - 5 fl oz
Onion - ½ head
Garlic - 3 cloves
Tomatoes - 2 lbs
Basil - 3 stems
Sun-Dried Tomatoes - 5.3 oz
Ground coriander - 3 stems
Passata Tomato Sauce - 2 tablespoons
Worcestershire Sauce - to taste
Chicken Broth - 17 fl oz
Balsamic Vinegar - to taste
Ocean salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 428°F. Heat a large saucepan in the oven for 3–4 minutes. Pour the oil into the saucepan, add the onion, garlic, and whole tomatoes (removed from the vine). Season with salt and pepper, stir, and roast for 15 minutes.

Step 2

Add the sun-dried tomatoes and their oil to the saucepan, and sprinkle with herbs on top. Roast for another 10 minutes, then add the tomato paste and return to the oven for another 5 minutes. Don't worry if the sun-dried tomatoes darken — in the final stage, the skins will need to be discarded, but the subtle smoky flavor will remain.

Step 3

Transfer the contents of the saucepan to a large bowl, add 2 tablespoons each of Worcestershire sauce and balsamic vinegar, and mix well. Cover the bowl with food wrap and let marinate for an hour and a half.

Step 4

In small batches, blend the soup until smooth. Strain the soup through a sieve into a clean pot. Gently reheat, allowing it to simmer slightly, then pour in the chicken broth and mix well. Taste and season with salt or pepper as needed. You can add more Worcestershire sauce (no more than 4 teaspoons) and balsamic vinegar (no more than 3 teaspoons).