Roasted Tomato soup

My go-to roasted tomato soup recipe is bursting with fresh, vibrant flavors and comes together effortlessly with just a few simple ingredients. This will make 4 to 6 servings and I use a soup maker to make this one.

Ingredients

1kg of mixes size tomatos

3 tablespoons of olive oil

1 large white onion

3 garlic cloves

Sprinkle of smoked paprika

800ml of veg stock

fresh basil leaves

Method

Cut the tomatoes into quarters (or halves if they’re smaller) and place them cut-side-up on a baking tray. Drizzle evenly with 2 tablespoons of olive oil, then sprinkle with a pinch of salt and black pepper. Roast for 30 to 40 minutes until softened, then remove and await to cool.

Once cooled, transfer the roasted tomatoes and the rest of the chopped ingredients into your soup maker. Select the smooth setting and let the machine work its magic, cooking everything down for 20 minutes.

Adjust the seasoning. Taste the soup and add more salt, pepper, or smoked paprika if needed.
Serve. Pour the soup into bowls and enjoy it warm!

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