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🍽️ Roasted Tomato Soup

120 kcal · 65 min · 4 servings

Ingredients

• 1 kg tomato(es)
• 3 garlic clove(s)
• 2 onion(s)
• herbs (sage, chervil, thyme, oregano, savory)
• olive oil
• salt and pepper
• 1 pinch(es) sugar
• 1 tbsp fruit vinegar (Cassis balsamic)

Instructions

1. 1. Cut off the tough stems from the tomatoes.
2. 2. Cut the tomatoes into quarters.
3. 3. Place the tomato pieces in a large, oven-safe dish.
4. 4. Peel the onions and the garlic.
5. 5. Roughly chop the onion and garlic vegetables.
6. 6. Distribute the chopped vegetables evenly over the tomatoes.
7. 7. Wash the herbs and place them on top of the vegetables.
8. 8. Drizzle everything generously with olive oil.
9. 9. Preheat the oven to 200 degrees Celsius.
10. 10. Roast the ingredients in the oven for 40 to 50 minutes.
11. 11. Remove the dish when the tomatoes have dark spots.
12. 12. Remove the herbs from the dish.
13. 13. Place a sieve over a pot.
14. 14. Put the tomatoes into the sieve.
15. 15. Press the tomatoes through the sieve using a potato masher.
16. 16. Season the soup with salt to taste.
17. 17. Season the soup with pepper to taste.
18. 18. Add a pinch of sugar to the soup.
19. 19. Add some fruit vinegar to the soup.
20. 20. Stir cooked rice into the soup if you are serving it as a main course for three people.
21. 21. Serve the soup plain if it is sufficient for two people.

Nutrition per serving

• kcal: 120
• Protein: 2 g · Fett/Fat: 4 g · Carbs: 18 g