Quick Roasted Tomato Soup
Dec.12.11 § Leave a comment
Tomatoes are one of my favorite foods, even if the ones you find at the store in wintertime are rubbish. Make them better by roasting them in the oven for a bit and add them to a soup with roasted garlic and some soaked raw nuts to make it creamy. That’s satisfying!
This soup is reminiscent of my Vegan Tomato Bisque, which reminds me that it needs a retrofitting. While it’s a similar recipe, it takes a bit longer and has a bit more ingredients. This soup is just roast, blend, heat, and eat.
- 2 1-quart baskets of cherry tomatoes, quartered
- 2 T olive oil
- 1 T dried oregano
- 1/4 t salt
- 1 head of garlic, trimmed, oiled and wrapped in foil for roasting
- 1 15oz can tomato sauce
- 1 cup raw brazil nuts, soaked
Preheat the oven to 425 degrees. Put the tomatoes on a foil or parchment lined baking sheet. Drizzle with oil and sprinkle with oregano and salt. Toss to coat. Once the oven is heated put the garlic and tomatoes in to roast for about 40 minutes. Once the garlic is soft and golden and the tomatoes are oozing and shriveled, they’re done. Take them out and let them cool. When the garlic is cool enough to touch, squeeze the cloves out of the head right into a blender. You may need to pry some out with a fork. Then toss in the tomatoes, tomato sauce and nuts. Liquefy in the blender and reheat on the stove. Garnish with parsley to serve.