Step 1

Rinse the tomatoes in water first for a few times in a colander or strainer.

Step 2

Preheat oven at 180 °C/356 °F for 10 minutes.

Step 3

Slice the tomatoes into medium to medium-thick slices and place them in a baking tray in a single layer.

Step 4

For a quick clean up line your baking tray with a parchment

Step 5

Add chopped garlic in the tray.

Step 6

Drizzle the olive oil evenly on the tomatoes.

Step 7

Roast in a preheated oven at 180 °C/356 °F for 25 to 30 minutes or till the tomatoes have shrunk in size and look golden.

Step 8

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.

Step 9

Add crushed black pepper, salt as needed and sugar to the blender.

Step 10

Add warm or slightly hot water and blend to a fine and smooth puree. If the soup looks thick to you add some more water.

Step 11

If you prefer, you can transfer the soup in a saucepan and heat it lightly on the stovetop.

Step 12

Pour the soup in serving bowls.

Step 13

Garnish with fresh mint leaves, basil or cilantro or top with some grated cheese or cream. You can also place some bread croutons on top of the soup.

Step 14

Serve roasted tomato soup warm or chilled.