Roasted Tomato Soup


Tomatoes finely chopped 1 kg

Onions 2 nos

Garlic cloves 5 nos

Olive oil 2 tablespoons

Salt and pepper to taste

Vegetable stock 200 ml

Parsley chopped 2 tablespoons

For garnishing

Toast bread 2 loaves diced into small pieces

Garlic clove 1 nos pressed

Butter 2 tablespoons

Salami cut into stripes 50 grams


Wash, dry and chop the tomatoes into small pieces.

Clean, peel and cut the onions each into 4 pieces.

Peel and prepare the garlic cloves.

Preheat oven to 220°c.

Arrange the chopped tomatoes, onion pieces and garlic in a baking tray sprinkle with oil and bake for 25-30 minutes.

Remove from the oven and allow to cool.

Once cooled grind the baked vegetables along with the parsley leaves, salt and pepper adding the vegetable stock using a stab mixer. You can grind all together using a mixer grinder also.

For garnishing make the croutons.

Heat butter in a pan, add the pressed garlic clove and allow it in the oil for a minute.

Add the diced toast bread pieces to the butter in the pan and fry them on medium heat till the become golden brown.

Serve the Baked potato soup in serving bowls and garnish with croutons and salami stripes.

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