The end of the summer is almost here so I wanted to make the most of the seasonal ingredients. For this reason and because the temperature has dropped here, I turned on my oven to prepare this roasted tomato soup. Super easy, quick, and delicious!

The roasted tomato soup is a rather minimal dish, as the soup itself is simply tomatoes, onions, garlic, olive oil, and fresh basil leaves. Therefore, it is important to use high-quality tomatoes. I chose them ripe and they had incredible perfume too. The more quality the tomatoes have, the better the final soup will be! Then, once everything was roasted, I topped my soup with some olive oil and fresh basil leaves, but this is obviously up to you! You can also drop in cubes tomatoes or even crusty bread. 

If you are going to prepare it, please tag me on Instagram @carlotafarina I will love to see your soup and I will repost it too! 

INGREDIENTS 

1,5 kg ripe tomatoes (about 8-10 tomatoes)

Half of an onion (I used spring onion)

One garlic clove

Extra virgin olive oil + salt + pepper

Basil leaves 

METHOD

Turn on the oven to 150ºC (300ºF). Cut the tomatoes in 4 pieces each. Transfer them to a baking tray. Now peel the onion and garlic clove, cut into pieces, and place them with the tomatoes. Toss with olive oil, salt, and pepper and bake for 30 minutes. 

Allow to cool, transfer to a blender, add basil leaves, and mix well. 

Serve this roasted tomato soup in bowls and… buon appetito! 

More soup ideas here