Tuesday, November 15, 2011

Oven-Roasted Tomato Soup

Tomatoes – 6 (medium-large)
Diced onion – ½
Few baby carrots
Garlic cloves – 2
Olive oil – 1 -1 ½ tbsps
Dried mint – ½ tbsp
Dried oregano – ½ tbsp
Salt – ½ tbsp
Line the baking dish with a foil and place the cut tomatoes with the cut side up. Preheat the oven to 400 degrees F. Add the remaining ingredients and mix well so that all the tomato pieces are well-coated. Place the baking dish in the preheated oven and let it roast for 30 minutes. Alternatively you can also set the oven to broil (which is what I did).
Check to see if the vegetables are tender, if not leave them in the switched off oven for a few more minutes. Once they are out, keep aside to cool and blend to make smooth mixture. Remove into a pan and let it simmer for a few minutes. Serve hot.  
We had it with quesadillas but you can substitute with grilled cheese sandwiches!

Note  1) You can use regular carrots if you don’t have baby carrots.
           2) The roasting can also be done on the stove top.
           3) Change the herb mix to suit your tastes.
My leftover soup became pasta sauce for another dinner. I heated the soup till it thickened a little, mixed in the cooked pasta, some corn and topped it with a little bit of shredded cheese. Can you beat that?


  1. Delicious n yummy,healthy version !!
    Looking forward to your participation in the Ongoing Event- Christmas Delicacy(15Nov-31Dec 2011)

  2. Do try it. Thanks Julie, we'll definitely join your event!

  3. yummy tomato soup, lovely preparation..Thanx for sharing the award :)

  4. This looks so delicious. Lovely color. First time here, you have a lovey blog and do visit mine when time permits www.sensibleveg.com

  5. Thank you so much 'Sensible Vegetarian'. Will definitely visit your space.

  6. This is waht I have been looking for long time... very delcious recipe.

  7. Thanks Uma. Please try it and let us know :-)