January 06 2020

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530 to 550 grams tomatoes or 4 to 5 large ripe red tomatoes
4 grams garlic or 6 to 7 medium sized garlic (lahsun), chopped
2 tablespoon olive oil
1 teaspoon black pepper (sabut kali mirch), crushed or add as per taste
¼ teaspoon sugar or add as per taste
¼ to ½ cup warm water
salt as required


roasting the tomatoes

rinse the tomatoes in water.
now slice the tomatoes and place them in a baking tray.
add chopped garlic also in the tray.
drizzle the olive oil evenly on the tomatoes.
roast in a preheated oven at 180 degrees C for 25-30 minutes or till the tomatoes have shrunk in size & got golden.

making roasted tomato soup:

when the roasted tomatoes are slightly hot or warm, add them in a blender along with the garlic and all the juices and oil from the tray.
add some crushed black pepper, salt and sugar to the blender.
add warm or slightly hot water and blend to a smooth puree.
pour the soup in serving bowls.
garnish tomato soup with mint or cilantro or cheese or cream.
serve roasted tomato soup warm or chilled.

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