Tomato Soup with Basil and Oregano

Soups | European cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Tomato Soup with Basil and Oregano

Ingredients

Tomatoes - 47.6 oz
Olive Oil - 3 tablespoons
Chopped Sage Leaves - 4 tablespoons
Orange Bell Peppers - 1 piece
Chopped Sage Leaves - 2 tablespoons
Water - 1 cup
Salt - to taste
Balsamic Vinegar - 1 tablespoon
Ground Black Pepper - to taste
Sugar - to taste
Garlic - 4 cloves

Step by Step guide

Step 1

Preheat the oven to 392°F.

Step 2

Cut the tomatoes into 2–4 pieces and place them on a baking sheet. Cut the bell pepper into 2–4 pieces, remove the seeds, and place it on the baking sheet. Drizzle the vegetables with oil and sprinkle with salt.

Step 3

Roast for 45–60 minutes, or until the tomatoes smell sweeter and start to char at the edges. After 20–30 minutes in the oven, turn the baking sheet around.

Step 4

In a large pot over medium heat, sauté the onion and garlic for 4–5 minutes. Add 1 tablespoon of basil and all the roasted tomatoes, peppers, and the juices left from them. Stir, then puree with an immersion blender (or carefully transfer the mixture to a regular blender and blend until smooth, then pour back into the pot).

Step 5

Add another tablespoon of basil, oregano, and vinegar. Stir. Add water if needed to dilute the thick consistency of the soup.

Step 6

Season to taste with sugar, salt, and pepper. Add the remaining herbs and remove from heat. Serve immediately, drizzled with oil, or refrigerate for 6–8 hours to enhance the flavor.