Roasted Tomato Soup
Roasted Tomato Soup

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Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, roasted tomato soup. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Roasted tomato soup made with roma tomatoes and red bell peppers is a tasty accompaniment to BLTs for a quick and easy weeknight dinner. Simple Roasted Tomato Soup Simple Roasted Tomato Soup.

Roasted Tomato Soup is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Roasted Tomato Soup is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook roasted tomato soup using 14 ingredients and 11 steps. Here is how you can achieve it.

Materials for making of Roasted Tomato Soup:
  1. Take 1 kg mixed tomatoes
  2. Make ready 3 sliced red wine onions
  3. Take 5 cloves oven roasted garlic
  4. Get 2 sticks celery chopped
  5. Take 2 tins chopped tomatoes
  6. Take 2 medium potatoes diced
  7. Get 1/4 cup sugar
  8. Take 2 litres stock
  9. Prepare 70 grams tomato puree
  10. Get 5 tablespoons double cream
  11. Prepare Pesto optional for dressing
  12. Make ready Bay leaves and sprigs of rosemary
  13. Make ready Salt and pepper to cook taste
  14. Prepare Good drizzle of olive oil

How to water bath can roasted tomato soup. For using the water bath canning technique for canning this roasted tomato soup, leave out the butter and cream when making this recipe. These two ingredients can be added when you serve the tomato soup. This roasted tomato soup eats like a thinner version of tomato sauce, and that's what I love about it.

How to Process To Make Roasted Tomato Soup:
  1. Set your oven to 180 degrees - place the tomatoes, onion, celery, garlic, herbs on a oiled baking tray then add a good sprinkling of salt and pepper. Place in the oven for 30 mins.
  2. After 30 mins give it a stir then place back in the oven for a further 30 more.
  3. Meanwhile chop the potatoes. Take out the hard herbs from the roasted tomatoes and then add / pour them into a large pan.
  4. Throw in the potatoes, tinned tomatoes and tomato purée.
  5. Pour in the stock and squeeze in the roasted garlic out of their skins.
  6. Add the sugar and simmer away for 20 minutes.
  7. Then blitz, get another large pan and a sieve. Place the sieve over the large empty pan and pour the blitz tomato sauce into it.
  8. Stir the ladle around the sieve so the mixture goes through the mesh.
  9. Repeat and repeat until you have passed the whole mixture through, discard the pips that are left.
  10. Taste the soup if it’s bitter add a bit more sugar, check the seasoning is correct to. Add the cream and simply.
  11. Serve!

For garnish, I streak pesto across the top and throw on grated Parmesan. It's even better to eat roasted tomato soup with the obvious sandwich: grilled cheese. Sprinkle with thyme, salt and pepper; toss to coat. Roasted tomato soup can be made a few days ahead of time, stored in the fridge. I think it even tastes better as it sits and the flavors have time to blend.

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