Hauptgericht
Roasted Tomato Soup
45 Min.Für 4Nutri-Score B€€
B
45 Min.
45 Min.Roasted Tomato Soup
was Sie brauchen
Zutaten
beefsteak tomatoes (cored and quartered)Obst & Gemüse4 Stücke- yellow onions (peeled and quartered)Obst & Gemüse2 Stücke
- garlic head (top sliced off)Obst & Gemüse1 Stück
olive oil (for drizzling)Vorräte60 ml
garlic powderGewürze6 g
onion powderGewürze6 g
paprikaGewürze3 g- cayenne pepperGewürze1 g
black pepperGewürze2 g- Himalayan saltGewürze6 g
chicken brothVorräte240 ml
thymeGewürze2 g- brown sugarVorräte15 g
- squeeze garlicVorräte10 g
heavy cream (for topping)Milchprodukte60 ml
pro Portion
Nährwerte
216kcal
- Kohlenhydrate
- 16 g
- Eiweiß
- 4 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Backofen
Auflaufform
Standmixer
Bratpfanne
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the vegetables
- Core and quarter the tomatoes.
- Peel and quarter the onions and spread them in the baking dish.
- Slice the top off the garlic head.
- Schritt 2
Season and roast
- Drizzle everything generously with olive oil.
- Season with garlic powder, onion powder, paprika, a touch of cayenne, black pepper and Himalayan salt, then toss.
- Flip the tomatoes upside down so the skins blister and roast.
- Schritt 3
Blend the soup
- Transfer the roasted vegetables and the garlic into the blender.
- Deglaze the pan with chicken broth and add it to the blender.
- Blend until smooth; strain if your blender is not high powered.
- Schritt 4
Re-season and finish
- Season again with garlic powder, onion powder, paprika, thyme, salt and black pepper.
- Pour the soup into the pan and stir in the brown sugar and squeeze garlic.
- Serve topped with heavy cream.