Tomato soup
A velvety soup of roasted tomatoes.
- Servings
- 4
- Prep
- 10 min
- Cooking
- 25 min
- Total
- 35 min
- Difficulty
- Easy
Ingredients
| Amount | Ingredient | g |
|---|---|---|
| 8 pc | Tomatoes | 960 |
| 1 pc | Onion | 110 |
| 2 clove | Garlic | 10 |
| 2 tbsp | Olive oil | 26 |
| 1 tsp | Caster sugar | 4 |
| 1 tsp | Salt | 6 |
| 1 pinch | Black pepper | 0 |
Nutrition per serving
| Energy | 120 kcal / 500 kJ |
|---|---|
| Protein | 2.6 g |
| Carbohydrates | 13.8 g |
| of which sugars | 8.4 g |
| Fat | 7.0 g |
| Fibre | 3.4 g |
| Salt | 1.5 g |
Computed from the ingredients' values per 100 g; approximate.
Method
- Halve the tomatoes and roast them with the onion and garlic at 200 °C for 20 minutes.
- Blend with half a litre of water and the oil.
- Simmer briefly and season with sugar, salt and pepper.