My Favorite Advantages of this Tomato Soup Recipe
- It’s prepared quickly;
- Consists of a minimum of the simplest and most available ingredients;
- It has a rich tomato flavor;
- It nourishes and warms wonderfully (especially good for cold days).
Nothing complicated, everything is extremely simple.
The brightness of taste emotions is provided!
Health Benefits of Tomato Soup Recipe
Tomatoes are very low in calories and are great source of vitamin C & potassium.
Tomatoes are also rich in an antioxidant called Lycopene, which has several health benefits to our bodies, such as increasing risk of heart diseases, and certain types of cancer.
When cooked, tomatoes relise more lycopene. That’s why this Tomato Soup Recipe is not only delicious, but healthy as well 🙂
Storing & Serving Tips
- You can make the soup up to and including step 2 to 2 days in advance. Freezing is also possible (maximum 3 months). Thaw and reheat the soup over medium heat.
- Serve with a fresh baguette and Garlic Butter or my Special Hot Sauce Adjika.
- Omit mozzarella cheese if you are vegan.
More Tasty Soup Recipes:
Lima Bean Soup with Brown Rice
Amazingly Tasty Chowder with a Trout Fillet
Quick & Easy Tomato Soup Recipe
“Grilled cheese and tomato soup is the ultimate comfort meal.” – Ina Garten
Equipment
- 1 baking tray
- 1 blender
Ingredients
- 1.7 lb Roma tomatoes about 750 g
- 1 bunch of fresh Italian herbs about 0.2 oz
- 1 medium onion
- 1 bulb of garlic
- 1/2 tsp garlic powder
- 4 Tbsp extra virgin olive oil
- 1 can of peeled tomatoes
- 3 cups of water or vegetable broth
- 1 cup multigrain rice
- mozzarella cheese to serve
Instructions
- Cook the rice according to the directions on the package. Preheat the oven to 180°C (356 F). Cut the tomatoes in half and place them on a baking tray lined with baking paper. Peel and cut the onion into wedges and the garlic bulb in half horizontally. Place with the tomatoes. Drizzle everything with half the oil. Roast the tomatoes, onion and garlic in the middle of the oven for about 30-40 minutes (depending on your oven). In the last 10 minutes spread the Italian herbs over tomatoes and onions.
- Meanwhile, heat the rest of the oil in a stockpot and fry the peeled tomatoes over low heat for 2-3 minutes. Remove the baking tray from the oven and let it cool for 5 minutes. Squeeze the roasted garlic from the skin. Add the onion, garlic, roasted tomatoes, water and roasted herb leaves to the peeled tomatoes in the stockpot. Bring to a boil with the lid on the pan. Let it simmer for 15 minutes on low heat. Puree the soup with an immersion blender and season with pepper and garlic powder.
- Tear the mozzarella into strips. Ladle the soup into bowls and divide the rice and mozzarella on top. Sprinkle with salt and pepper.
Notes
- You can make the soup up to and including step 2 to 2 days in advance. Freezing is also possible (maximum 3 months). Thaw and reheat the soup over medium heat.
- Serve with a fresh baguette and Garlic Butter.
- Use Homemade Vegetable Broth instead of water.
Nutrition
Calories: 511kcal
Tried this recipe?Let us know how it was!