Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, slow roasted tomato and garlic soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Slow Roasted Tomato and Garlic Soup is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Slow Roasted Tomato and Garlic Soup is something which I’ve loved my entire life. They are nice and they look wonderful.

This slow roasted tomato recipe is infused with fresh rosemary and spicy garlic. The tomatoes are perfect for bruschetta, pizza, or great for any homemade. Yes, the slow-roasting of the tomatoes takes a little time but it's really more patience than effort. And, if you're more organized than me, you might make For the garlic soup: Slice the remaining garlic cloves as thin as possible (this will help them sort of melt into the olive oil instead of being big chunks.

To begin with this recipe, we must prepare a few components. You can have slow roasted tomato and garlic soup using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Slow Roasted Tomato and Garlic Soup:

1. Take ripe tomatoes
2. Get small red onion
3. Make ready Himalayan rock salt
4. Make ready olive oil
5. Get Freshly ground black pepper
6. Prepare garlic
7. Make ready vegetables stock

Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions. Delicious, flavorful and the best way to use up garden tomatoes! Fresh garden tomatoes shine in this roasted tomato soup recipe. Tomatoes and garlic are slow-roasted to enhance their naturally sweet flavors, then blended with a simple seasoned base and of course lots of fresh basil.

Instructions to make Slow Roasted Tomato and Garlic Soup:

1. Preheat the oven to 170 °C.
2. Halve the tomatoes and arrange them in a deep sided roasting tin or tray. It doesn’t matter if the tomatoes are tightly packed into the tray.
3. Peel and dice the red onion and scatter this over the tomatoes.
4. Drizzle the tomatoes with olive oil and season heavily with freshly ground black pepper and rock salt.
5. Roast the tomatoes in the oven for 1 ½ hours. Stir the tomatoes every half an hour.
6. After an hour in the oven, crush your garlic cloves and add them to the tomatoes, stirring well.
7. Remove the tomatoes from the oven and allow the tray to cool, don’t discard the juices that have seeped out of the tomatoes.
8. Add the tomatoes and all of the juices from the baking tray to a blender. Add the vegetable stock and blend on high until smooth. Add additional seasoning if necessary.

Fresh garden tomatoes shine in this roasted tomato soup recipe. Tomatoes and garlic are slow-roasted to enhance their naturally sweet flavors, then blended with a simple seasoned base and of course lots of fresh basil. Quick roasted tomatoes in the oven create a savory sweetness for easy pasta sauces, made into soup, or served as appetizers, no matter I like cherry tomatoes, roma, plum, or cocktail tomatoes best. Scatter with garlic and fresh herbs for even more flavor. Cook times will depend upon the size.

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