Slow roasted tomato soup

by veronica


This soup takes a while to make, but don’t be discouraged by that – it’s well worth the effort for this velvety, smooth soup that tastes just like the Mediterranean area. The inspiration for this recipe I’ve gathered from a trip to Croatia. I will savour the memories from this summer by making this stunning soup.

If you need directions for how to slo roast tomatoes, see my previous post on how to achieve the perfect  slow roasted tomatoes.    

Slow Roasted Tomato Soup
Serves 4
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  1. 8 pcs roasted tomatoes
  2. 8 pc small capers, finely chopped
  3. 5 dl water
  4. 2 pcs sharlotte onion
  5. 2 pcs garlic cloves
  6. 2 pcs bay leaves
  7. 2 pcs twigs of fresh rosemary, finely chopped
  8. 1 dl white wine
  9. 1 tsp rose pepper, crushed in a mortar
  10. 1 tsp dried sage leaves
  11. ½ pc vegetable stock cube (optional)
  12. salt and pepper to taste
  13. olive oil for frying
  1. Prepare all ingredients as directed, ie chop, slice etc.
  2. Add oil to a large pot, when warm add onion, garlic and capers, reduce the heat and fry until the onion is translucent.
  3. Remove the pot from the heat, add tomatoes, white wine, water and stir.
  4. Add rosemary, crushed red pepper, sage, crumble over the bay leaves and the vegetable stock cube, if used.
  5. Place the pot on the stove again, stir. Bring the ingredients to a boil and then reduce the heat.
  6. Let simmer on very low heat under a lid for 30-40 minutes and stir occasionally.
  7. Then use a hand blender to mix the soup until velvety smooth. taste the soup and add more pepper
  8. Either serve the soup immediately or place the soup in the fridge overnight, the flavours will become even more intensified and will merge beautifully.
  1. Yields 4 servings if used as a main meal.
  2. 8 - 10 servings if used as a small starter.
Elegantly Vegan

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