Recipe

        Serving:                      4

        Cooking Time:           45-50 Mins

        Complexity:                Simple

        Taste:                          Creamy

Ingredients

• Step 1

Add oil to a hot frying pan and wait until the oil heats up. Add garlic and onion on it and sauté till onions turn light brown.

• Step 2

Add sugar, salt, and cayenne powder sauté with a mixture of step 1.

• Step 3

Remove the core of tomatoes and then cut each tomato into 2 halves and put on top of the mixture of step 2. Let tomatoes sizzle a little bit and sprinkle red vinegar on top of all.

• Step 4

Put all material of step 3 on a baking tray and put the tray in a preheated oven of 450 degrees F (235 degrees C).

After approx. 20-25 mins, check if all tomato skins are a bit shrunk and it's ready for next step, else roast material in oven couple of mins more.

• Step 5

Put butter in a hot deep pan and add all material of step 4. Mash all tomatoes well and sauté.

• Step 6

Add 1/4 part of vegetable broth with a mixture of step 5 and mash once more.

• Step 7

Use a stick blender and blend the entire mixture in a deep pan overheat only or you can put an entire mixture of step 6 on the cup blender (fill only up to 1/3 at a time because the mixture would be hot) and blend well and put blended material back in a deep pan.

• Step 8

Add the rest of the vegetable broth in a mixture of step 7. Strain all liquid to remove a few skins left out in the soup mixture. Make sure all thick gravy parts should be going into a hot pan while you are straining the liquid. 

• Step 9

Now add creme and cube of butter in a mixture of step 8. Now boil this mixture and then reduce heat and let it heat for another 5 mins and your delicious Roasted Tomato Soup is ready to serve.

Serving