Hoofdgerecht
Creamy Roasted Tomato Soup
1 u 10 minVoor 6Nutri-Score C€€
C
1 u 10 min
1 u 10 minCreamy Roasted Tomato Soup
wat je nodig hebt
Ingrediënten
ripe tomatoes (halved or quartered)Groente en fruit1,4 kg- yellow onion (quartered)Groente en fruit1 stuk
garlic (cloves, peeled)Groente en fruit8 stukken
olive oilVoorraadkast45 ml
saltKruiden en specerijen12 g
black pepper (ground)Kruiden en specerijen1 g
chicken stock (or vegetable stock)Voorraadkast480 ml- fresh basil (chopped, plus extra to serve)Groente en fruit12 g
heavy creamZuivel120 ml
Parmesan (grated, plus extra to serve)Zuivel50 g
tomato pasteVoorraadkast30 g
sugarVoorraadkast8 g
per portie
Voedingswaarden
163kcal
- Koolhydraten
- 13 g
- Eiwitten
- 5 g
- Vetten
- 10 g
wat je gebruikt
Keukengerei
Oven
Bakplaat
Blender
Braadpan
stap voor stap
Bereiding
- Stap 1
Roast the vegetables
- Preheat the oven to 200 °C (400 °F).
- Arrange the tomatoes, onion and garlic on a baking sheet, drizzle with olive oil and season with salt and pepper.
- Roast until soft and slightly caramelized, with browned edges on the tomatoes and onions.
- Stap 2
Blend the soup
- Once the vegetables have cooled, blend half of them with half of the stock and half of the basil until smooth.
- Pour into a Dutch oven and repeat with the remaining vegetables, stock and basil.
- Scrape in the juices from the baking sheet.
- Stap 3
Simmer with the cream
- Bring the soup to a simmer.
- Add the heavy cream, tomato paste, sugar and Parmesan.
- Simmer on medium, stirring, until creamy and well combined.
- Stap 4
Serve
- Taste and adjust the seasoning.
- Top with fresh basil and extra Parmesan, and serve with a grilled cheese sandwich.