Plat
Roasted Tomato Soup
45 minPour 4Nutri-Score B€€
B
45 min
45 minRoasted Tomato Soup
ce qu’il vous faut
Ingrédients
beefsteak tomatoes (cored and quartered)Fruits et légumes4 morceaux- yellow onions (peeled and quartered)Fruits et légumes2 morceaux
- garlic head (top sliced off)Fruits et légumes1 morceau
olive oil (for drizzling)Épicerie60 ml
garlic powderÉpices6 g
onion powderÉpices6 g
paprikaÉpices3 g- cayenne pepperÉpices1 g
black pepperÉpices2 g- Himalayan saltÉpices6 g
chicken brothÉpicerie240 ml
thymeÉpices2 g- brown sugarÉpicerie15 g
- squeeze garlicÉpicerie10 g
heavy cream (for topping)Produits laitiers60 ml
par portion
Nutrition
216kcal
- Glucides
- 16 g
- Protéines
- 4 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Four
Plat allant au four
Blender
Poêle
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.