Tomato Soup

Serves: 6


8 romain tomatoes, ripped

1 15 oz can of tomato sauce

3 garlic cloves, minced

1 medium onion, diced

3 tbsp olive oil

5 dried basil leaves

1 cup of broth of your choice

1/4 tsp paprika

1/8 tsp red pepper flakes

1/8 tsp cayenne

salt and pepper to taste


1. Preheat oven to 400F, and line a baking sheet with parchment paper.

2. Cut the tomatoes in half lengthwise. Place them in the baking sheet facing down, and bake for 25-30 minutes, or until the skin is slightly burnt, will help you peel it. Let it cool, jut enough for you to be able to hold it and peel the skin off.

3. While the tomatoes are roasting, heat up a large pan in medium high heat and sauté the onions, and garlic in the olive oil for 1-2 minutes, or until fragrant. Add the tomato sauce, and bring it to a boil. 

4. Pour in the broth, spices, the pealed roasted tomatoes, and simmer for 15 minutes.

5. Puree into a smooth soup, check and taste the spices, and enjoy it.


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