Rich Baked Tomato Soup
Introducing my latest creation: Rich Baked Tomato Soup. This hearty and flavourful dish combines the natural sweetness of ripe tomatoes with aromatic herbs, all slow-baked to perfection. Ideal for a cozy lunch or dinner, this soup pairs wonderfully with crusty bread or a fresh salad. It’s the best tomato soup you will ever have tried.
More yummy dinner recipes:
- Easy Carrot Greens Salad
- Hokkaido Tofuballs in hearty Tomato Sauce
- Vegan Spaghetti Bolognese – Beanese
- Jerusalem Artichoke and Garlic Soup
Rich Baked Tomato Soup
The best and most rich tomato soup for cozy evenings.
Servings: 4 servings
Ingredients
- 500 g medium/large tomatoes
- 3 onions
- 3 celery stalks
- ½ head of garlic
- 2 carrots
- 6 sun dried tomatoes
- 1 tbsp dried basil
- ½ tbsp dried rosemary
- 2.5 tbsp tomato puree
- 2 tbsp sweet paprika
- 1 tsp smoked paprika
- 4 cups water
- 3 tbsp balsamic vinegar
Instructions
- Turn the oven to 350 ℉ / 180 ℃.
- Rinse the tomatoes (Leave them on the stalk, if they come with it) and celery. Place them on a baking tray with the garlic (you can bake a whole head of garlic and just keep the half not being used in the fridge for another time) and onions (leave the peel on). Place in the oven and bake for about 40 min.
- Chop the carrots, sun dried tomatoes and baked celery stalks finely.
- Peel the baked onions and chop these finely as well.
- Remove the stalk from the baked tomatoes and mash them with a wooden spoon in a large pot.
- Add the rest of the ingredients to the pot with and let it simmer for about an 1 hour.
- Enjoy with freshly baked bread, some fresh basil or as is.
Did you make this recipe? Mention @cuminandyin or tag #cuminandyin
