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Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, slow roasted tomato and garlic soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes.
Slow Roasted Tomato and Garlic Soup is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Slow Roasted Tomato and Garlic Soup is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have slow roasted tomato and garlic soup using 7 ingredients and 8 steps. Here is how you can achieve it.
Active ingredients of Slow Roasted Tomato and Garlic Soup:
- Make ready 1 kg ripe tomatoes
- Make ready 1 small red onion
- Get Himalayan rock salt
- Make ready 2 tbsp olive oil
- Get Freshly ground black pepper
- Take 3 cloves garlic
- Make ready 200 mls vegetables stock
Place roasted garlic cloves, half the roasted tomatoes, onions and canned tomatoes in a food processor, and pure until smooth. Place tomato base in a pot with the stock and stir to combine and heat through. Chop remaining roasted tomatoes then stir into soup to give the soup some texture. Transfer to baking sheet, placing tomatoes cut-side down.
Instructions To Make Slow Roasted Tomato and Garlic Soup:
- Preheat the oven to 170 °C.
- Halve the tomatoes and arrange them in a deep sided roasting tin or tray. It doesn’t matter if the tomatoes are tightly packed into the tray.
- Peel and dice the red onion and scatter this over the tomatoes.
- Drizzle the tomatoes with olive oil and season heavily with freshly ground black pepper and rock salt.
- Roast the tomatoes in the oven for 1 ½ hours. Stir the tomatoes every half an hour.
- After an hour in the oven, crush your garlic cloves and add them to the tomatoes, stirring well.
- Remove the tomatoes from the oven and allow the tray to cool, don’t discard the juices that have seeped out of the tomatoes.
- Add the tomatoes and all of the juices from the baking tray to a blender. Add the vegetable stock and blend on high until smooth. Add additional seasoning if necessary.
Once cool enough to handle, squeeze garlic cloves out of their skins and add to slow cooker, along with tomato mixture. Stir the broth, tomato paste, bay leaf and thyme into the slow cooker. Add two garlic cloves, toss to coat then transfer to a baking sheet lined with parchment paper and slow roast until the tomatoes are shrunken and drier but still left with a little moisture (so a little less dry. How to make Roasted Tomato Garlic Soup. Once roasted pour them into a large pot and add chicken stock, sugar and red pepper flakes.
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