Roasted tomato soup is a delicious, European-style Italian dinner that’s gluten-free, egg-free and nut-free. Made with plum tomatoes, garlic and parmesan cheese!
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free |
️Allergens: not vegan | lactose | soy |
⏱ 66 mins – easy
🍽 7 servings – 86 kcal per serving
- 2 lbs plum tomatoes
- 6 cloves garlic
- ¼ red onions
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 sprigs oregano
- 4 leaves basil
- 1 tsp salt
- 1 tsp black pepper
- 2 cups vegetable broth
- ¼ cup parmesan cheese
- 1 knife
- 1 grater
- 1 oven
- 1 baking dish
- 1 food processor
- 1 pan
Cut plum tomatoes in half, peel red onions and cut them into cubes. Then, destalk oregano leaves and peel garlic.
Shred parmesan cheese with a grater.
Preheat the oven to 375°F for 12-15 minutes.
Lay plum tomatoes in a baking dish. Add garlic, red onions, oregano leaves, and basil to the dish. Drizzle with olive oil, balsamic vinegar, salt, and black pepper. Mix everything together, then put the baking dish in the oven and bake for 45 minutes.
Combine the veggie mix with vegetable broth in a food processor and blitz to get a soup mixture.
Heat the soup mixture in a pan for 5 minutes and add parmesan cheese to the roasted tomato soup.
It’s ready to be served !