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Roasted cherry tomato soup


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Rate this recipe 3/5 (132 Votes)


  • 1 kg of cherry tomatoes
  • 4 cloves garlic
  • unpeeled
  • 1 tablespoon olive oil
  • 40 cl chicken stock or vegetable
  • 1 teaspoon of brown sugar
  • salt
  • pepper


servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 50mins
Cost Budget Friendly


Step 1

Preheat the oven to 180 degrees.

Step 2

Place the tomatoes and the garlic in a large roasting pan. Add the oil and stir to coat.

Step 3

Roast in the oven for about 50 minutes. Peel the garlic and put the tomatoes in a blender.

Step 4

Then add the stock and mix everything until liquid. Add the sugar, salt and pepper.

Step 5

Pour the soup through a strainer to remove seeds and skins.

Step 6

Reheat if necessary and serve immediately.

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