Saturday, September 17, 2011

Roasted Tomato & Garlic Soup

A thick tomato soup with a mild Italian taste!

Great for cold nights. Quite filling! So makes a meal by itself.
According to me the BEST SOUP to dunk your tough bread in.

Roasting the ingredients gives this soup a heavenly smoky flavor which I am sure you will love.
Adding coriander and garlic and roasting these along with the tomatoes just gives it a punch!
The process is so simple that you wont mind making this soup every time you decide to be good to your body!

Basically, this recipe is for keeps!

Level: Easy
Serves: 4 to 5 people
Adapted from: Sanjeev Kapoor's Khana Khazana

7-8 medium tomatoes, cut in large cubes
2 bay leaves
10-12 black peppercorns
10-12 stalks of coriander leaves
12 garlic pods
3/4 tsp mixed dried herbs (optional)
2 -3 tblsp olive oil
Salt to taste

Step 1 - Preheat oven to 350 Deg. F.

Step 2 - In a large baking pan, place the cubed tomatoes, bay leaves, peppercorns, coriander leaves, garlic pods, sprinkle mixed herbs and pour in the olive oil. Try and cover a larger area while pouring in the olive oil. Sprinkle salt over the ingredients.

Step 3 - Bake in the preheated oven for 15-20 mins, or till the coriander stocks wilt and the garlic starts to slightly brown.

Step 4 - Cool the ingredients when they are done baking and blend them all together. Boil and strain the mixture and adjust water and salt as per your personal preference.

Serve hot with some chunky bread!


This soup is supposed to be on the thicker side. Diluting it a lot could compromise on the taste.

You could add or reduce the ingredients as per your liking.

If you do not want an Italian twist to this soup, do not add in the mixed herbs. The soup by itself also tastes great.

1 comment:

  1. looks so delicious! i simply luv the oven roasted flavors of all the ingredients!