Plato principal
Creamy Roasted Tomato Soup
1 h 10 minPara 6Nutri-Score C€€
C
1 h 10 min
1 h 10 minCreamy Roasted Tomato Soup
receta de
Son & Tina
@sonandtina
129 recetas
129 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
ripe tomatoes (halved or quartered)Frutas y verduras1,4 kg- yellow onion (quartered)Frutas y verduras1 pieza
garlic (cloves, peeled)Frutas y verduras8 piezas
olive oilDespensa45 ml
saltEspecias12 g
black pepper (ground)Especias1 g
chicken stock (or vegetable stock)Despensa480 ml- fresh basil (chopped, plus extra to serve)Frutas y verduras12 g
heavy creamLácteos120 ml
Parmesan (grated, plus extra to serve)Lácteos50 g
tomato pasteDespensa30 g
sugarDespensa8 g
por ración
Nutrición
163kcal
- Carbohidratos
- 13 g
- Proteínas
- 5 g
- Grasas
- 10 g
lo que usará
Utensilios
Horno
Bandeja de horno
Batidora de vaso
Cocotte
paso a paso
Preparación
- Paso 1
Roast the vegetables
- Preheat the oven to 200 °C (400 °F).
- Arrange the tomatoes, onion and garlic on a baking sheet, drizzle with olive oil and season with salt and pepper.
- Roast until soft and slightly caramelized, with browned edges on the tomatoes and onions.
- Paso 2
Blend the soup
- Once the vegetables have cooled, blend half of them with half of the stock and half of the basil until smooth.
- Pour into a Dutch oven and repeat with the remaining vegetables, stock and basil.
- Scrape in the juices from the baking sheet.
- Paso 3
Simmer with the cream
- Bring the soup to a simmer.
- Add the heavy cream, tomato paste, sugar and Parmesan.
- Simmer on medium, stirring, until creamy and well combined.
- Paso 4
Serve
- Taste and adjust the seasoning.
- Top with fresh basil and extra Parmesan, and serve with a grilled cheese sandwich.