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Roasted Tomato Soup
Plat

Roasted Tomato Soup

1 h 10Pour 6Nutri-Score B€€
par @theemilyrangel61 imports1 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • Roma tomatoes (diced)Fruits et légumes4 morceaux
  • tomatoes on the vine (diced)Fruits et légumes4 morceaux
  • cherry tomatoes (whole)Fruits et légumes300 g
  • red bell pepper (large, diced)Fruits et légumes1 morceau
  • garlic heads (tops sliced off to expose cloves)Fruits et légumes2 morceaux
  • yellow onion (large, diced)Fruits et légumes1 morceau
  • tomato pasteÉpicerie170 g
  • chicken brothÉpicerie360 ml
  • fresh basil (handful, plus extra for garnish)Fruits et légumes15 g
  • Parmesan rind (small piece)Produits laitiers20 g
  • heavy creamProduits laitiers120 ml
  • olive oil (for drizzling)Épicerie45 ml
  • dried thymeÉpices3 g
  • dried oreganoÉpices3 g
  • garlic powderÉpices8 g
  • onion powderÉpices7 g
  • chicken bouillonÉpicerie10 g
  • red chili flakesÉpices2 g
  • Italian seasoningÉpices4 g
  • saltÉpices9 g
  • black pepperÉpices2 g

par portion

Nutrition

189kcal

Glucides
20 g
Protéines
4 g
Lipides
10 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Marmite
  • Blender
  • Mixeur plongeant

pas à pas

Préparation

  1. Prep the vegetables

    • Wash and prep the vegetables.
    • Dice the Roma tomatoes, tomatoes on the vine, onion and bell pepper.
    • Slice the tops off the garlic heads, just enough to expose the cloves.
    Étape 1

  2. Season and roast

    • Add all the vegetables to a baking dish.
    • Drizzle generously with olive oil and season with thyme, oregano, red chili flakes, Italian seasoning, salt and pepper.
    • Roast at 220 °C for 35–40 minutes.
    Étape 2

  3. Build the soup

    • Transfer everything to a pot except the garlic heads, including the juices released from the vegetables.
    • Add the tomato paste and chicken broth and stir.
    • Squeeze the roasted garlic cloves into the pot, then add the basil, salt, onion powder, garlic powder, thyme, chicken bouillon and Parmesan rind.
    Étape 3

  4. Simmer

    • Stir, cover and simmer over medium heat for 15 minutes.
    Étape 4

  5. Blend and finish

    • Transfer everything to a blender, or use an immersion blender, and blend until smooth.
    • Stir in the heavy cream and mix until well combined.
    Étape 5

  6. Serve

    • Garnish with a drizzle of heavy cream and fresh basil.
    • Enjoy with a pepper jack and Gouda grilled cheese sandwich.
    Étape 6
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