Plato principal
Roasted Tomato Soup
45 minPara 4Nutri-Score B€€
B
45 min
45 minRoasted Tomato Soup
lo que necesita
Ingredientes
beefsteak tomatoes (cored and quartered)Frutas y verduras4 piezas- yellow onions (peeled and quartered)Frutas y verduras2 piezas
- garlic head (top sliced off)Frutas y verduras1 pieza
olive oil (for drizzling)Despensa60 ml
garlic powderEspecias6 g
onion powderEspecias6 g
paprikaEspecias3 g- cayenne pepperEspecias1 g
black pepperEspecias2 g- Himalayan saltEspecias6 g
chicken brothDespensa240 ml
thymeEspecias2 g- brown sugarDespensa15 g
- squeeze garlicDespensa10 g
heavy cream (for topping)Lácteos60 ml
por ración
Nutrición
216kcal
- Carbohidratos
- 16 g
- Proteínas
- 4 g
- Grasas
- 16 g
lo que usará
Utensilios
Horno
Fuente de horno
Batidora de vaso
Sartén
Bol
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.