You are here

Roasted Tomato Soup

Yogic.Chef's picture
  Tomatoes 450 Gram (1 Pound)
  Oil 2 Tablespoon
  Red pepper 1 , cored, seeded and chopped
  Carrot 1 , grated
  Celery stick 2 , sliced
  Chopped fresh oregano/0.75 teaspoon dried oregano 1 Tablespoon
  Torn basil/1 teaspoon dried basil 1 Tablespoon, dried (Use Fresh Ones)
  Hot water 750 Milliliter (1.25 Pints)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Basil/2 tablespoons chopped fresh parsley 1 Tablespoon (For Garnish)
  Oregano/2 tablespoons chopped fresh parsley 1 Tablespoon (For Garnish)

Preheat the oven to 200°C/400°F/Gas mark 6 and roast the whole tomatoes, turning frequently until the skins fall away (about 15 minutes).
Cool slightly, then peel and chop them.
Heat the oil in a pan and saute the pepper, carrot and celery over a medium heat for a few minutes.
Add the oregano and basil, stir well and cook for a few more minutes.
Add the water and tomatoes.
Season with salt and pepper.
Half cover and simmer for about 20 minutes.
Transfer to a food processor or blender and blend for a few seconds.
Return the soup to the pan and reheat if necessary, then serve garnished with fresh basil and oregano leaves or chopped parsley.
For a thicker consistency, add 200g (7oz) chopped cooked potatoes to the vegetables.
For an even heartier soup, add some cooked grain 10 minutes before the end of the cooking time.
For a creamier soup, add a little soya milk or cream just before serving.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 479 Calories from Fat 293

% Daily Value*

Total Fat 33 g51.3%

Saturated Fat 4.5 g22.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2128.8 mg88.7%

Total Carbohydrates 45 g15%

Dietary Fiber 18.2 g72.8%

Sugars 22.2 g

Protein 9 g18.4%

Vitamin A 422.2% Vitamin C 398%

Calcium 42.3% Iron 54.3%

*Based on a 2000 Calorie diet

Roasted Tomato Soup Recipe