Plato principal
Creamy Sheet Pan Tomato Soup
1 hPara 4Nutri-Score B€€
B
1 h
1 hCreamy Sheet Pan Tomato Soup
receta de
@elevatedkitch
@elevatedkitch
1 receta
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
ripe tomatoes (quartered)Frutas y verduras1,4 kg- yellow onion (quartered)Frutas y verduras1 pieza
garlic (whole head, top sliced off)Frutas y verduras1 pieza
olive oilDespensa30 ml
kosher saltEspecias6 g
black pepper (ground)Especias1 g
vegetable brothDespensa180 ml
heavy creamLácteos120 ml- fresh basil (leaves)Frutas y verduras20 g
por ración
Nutrición
236kcal
- Carbohidratos
- 20 g
- Proteínas
- 5 g
- Grasas
- 16 g
lo que usará
Utensilios
Bandeja de horno
Batidora de vaso
Horno
paso a paso
Preparación
- Paso 1
Preheat the oven
- Preheat the oven to 425°F (220°C).
- Paso 2
Prepare the sheet pan
- Arrange the tomatoes skin-side down on a sheet pan with the onion and garlic.
- Drizzle with the olive oil and season with the salt and pepper.
- Paso 3
Roast the vegetables
- Roast until the tomatoes are soft and concentrated, the onions begin to brown and the garlic is completely tender.
- Paso 4
Blend the soup
- Squeeze the roasted garlic cloves into a blender.
- Add the tomatoes, onion, all of the pan juices and the fresh basil.
- Blend until smooth.
- Paso 5
Loosen with broth
- Start with the broth and blend again, adding more only if needed.
- Paso 6
Finish with cream
- Add the heavy cream and blend until silky.
- Taste and adjust the salt as needed.
- Paso 7
Serve
- Serve warm with a little extra cream, fresh basil, cracked pepper or grilled cheese for dipping.