Plat
Creamy Sheet Pan Tomato Soup
1 hPour 4Nutri-Score B€€
B
1 h
1 hCreamy Sheet Pan Tomato Soup
recette de
@elevatedkitch
@elevatedkitch
1 recette
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
ripe tomatoes (quartered)Fruits et légumes1,4 kg- yellow onion (quartered)Fruits et légumes1 morceau
garlic (whole head, top sliced off)Fruits et légumes1 morceau
olive oilÉpicerie30 ml
kosher saltÉpices6 g
black pepper (ground)Épices1 g
vegetable brothÉpicerie180 ml
heavy creamProduits laitiers120 ml- fresh basil (leaves)Fruits et légumes20 g
par portion
Nutrition
236kcal
- Glucides
- 20 g
- Protéines
- 5 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Plaque de cuisson
Blender
Four
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 425°F (220°C).
- Étape 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.
- Étape 3
Roast the vegetables
- Roast until the tomatoes are soft and concentrated, the onions begin to brown and the garlic is completely tender.
- Étape 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.
- Étape 5
Loosen with broth
- Start with the broth and blend again, adding more only if needed.
- Étape 6
Finish with cream
- Add the heavy cream and blend until silky.
- Taste and adjust the salt as needed.
- Étape 7
Serve
- Serve warm with a little extra cream, fresh basil, cracked pepper or grilled cheese for dipping.