Plato principal
Roasted Garlic Tomato Soup
45 minPara 4Nutri-Score B€
B
45 min
45 minRoasted Garlic Tomato Soup
receta de
Zestfulkitchen
@zestfulkitchen
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
tomatoes (halved)Frutas y verduras1 kg
onion (peeled and quartered)Frutas y verduras1 pieza
garlic (whole head, top sliced off)Frutas y verduras1 pieza
olive oil (for roasting)Despensa30 ml
oregano (fresh or dried)Especias2 g
red pepper flakesEspecias1 g- smoked paprikaEspecias2 g
half and half (or heavy cream)Lácteos120 ml
saltEspecias5 g
black pepperEspecias1 g
por ración
Nutrición
162kcal
- Carbohidratos
- 16 g
- Proteínas
- 4 g
- Grasas
- 10 g
lo que usará
Utensilios
Horno
Fuente de horno
Batidora de vaso
Cazo
paso a paso
Preparación
- Paso 1
Roast the vegetables
- Preheat the oven and place the halved tomatoes, quartered onion and the whole head of garlic in a baking dish.
- Drizzle with olive oil and season with salt and pepper.
- Roast until the tomatoes are softened and the garlic is jammy and sweet.
- Paso 2
Blend the soup
- Squeeze the roasted garlic cloves out of their skins into a blender with the roasted tomatoes and onion.
- Add the oregano, red pepper flakes and smoked paprika.
- Blend until smooth, or pulse briefly if you prefer a chunkier soup.
- Paso 3
Finish with cream
- Pour the blended soup into a saucepan and warm gently.
- Stir in the half and half (or heavy cream, coconut milk, or leave it out) and adjust the seasoning.
- Paso 4
Serve
- Ladle the soup into bowls.
- Top with a few red pepper flakes and fresh herbs, and serve with crusty bread.