Here’s a super easy and yummy tomato soup.  Leading up into the winter months I cook as much as I can and stock it in my freezer for those quick dinners/lunches I’m not preroasted tomato garlicpared for.

1.5kg of tomatoes quartered
1 whole head of garlic
1 tablespoon of red wine vinegar
2 tablespoons of oil
1 litre of stock (or homemade bone broth)
salt and pepper

Oven at 180C, cut up tomatoes in quarters and place in baking dish.   Pour vinegar and oil over tomatoes and give the pan a shake side to side.  Put whole head of garlic in the corner of the pan. Pan goes into the over for 30 minutes until the garlic is soft.

Take pan out remove garlic and set aside, allow to cool so you can touch it.  Place tomatoes and juices in a pan and pour the 1 litre of stock over the tomatoes.  Squeeze garlic into pan and bring to boil, then down to a simmer for 15minutes.  Blend it all up with a stick blender or an upright blender (make sure you let the hot air release while blending).

Serve up with some crunchy garlic bread and enjoy the relaxing benefits of tomato soup. tomato soup

Roasted Tomato and Garlic Soup

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