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Creamy Roasted Tomato Soup
Hoofdgerecht

Creamy Roasted Tomato Soup

1 u 15 minVoor 6Nutri-Score C€€
van @samrasfoodchannel17 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • beefsteak tomatoes (halved)Groente en fruit4 stukken
  • grape vine tomatoes (roughly chopped)Groente en fruit4 stukken
  • white onion (quartered)Groente en fruit1 stuk
  • garlic (whole heads, top sliced off)Groente en fruit3 stukken
  • shallots (peeled and halved)Groente en fruit5 stukken
  • red bell pepper (seeded and quartered)Groente en fruit1 stuk
  • fresh rosemary (sprigs)Groente en fruit3 stukken
  • fresh basil (leaves, plus extra to serve)Groente en fruit10 g
  • tomato pasteVoorraadkast30 g
  • chicken bone brothVoorraadkast500 ml
  • heavy creamZuivel360 ml
  • Parmesan cheese (finely grated)Zuivel40 g
  • oregano (dried)Kruiden en specerijen2 g
  • brown sugarVoorraadkast8 g
  • saltKruiden en specerijen5 g
  • black pepper (ground)Kruiden en specerijen2 g
  • garlic powderKruiden en specerijen3 g
  • onion powderKruiden en specerijen3 g
  • smoked paprikaKruiden en specerijen3 g
  • white pepper (ground)Kruiden en specerijen1 g
  • cayenne pepperKruiden en specerijen1 g
  • olive oil (for roasting)Voorraadkast30 ml

per portie

Voedingswaarden

302kcal

Koolhydraten
16 g
Eiwitten
5 g
Vetten
24 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Soeppan
  • Staafmixer

stap voor stap

Bereiding

  1. Roast the vegetables

    • Preheat the oven to 200 °C.
    • Arrange the beefsteak tomatoes, grape tomatoes, onion, shallots, red bell pepper and rosemary on a baking tray.
    • Drizzle with olive oil and season with salt and pepper.
    • Place the garlic heads cut side up on the tray and roast until the vegetables are soft and caramelized.
    Stap 1

  2. Squeeze the garlic

    • Let the roasted garlic cool slightly, then squeeze the soft cloves out of the skins.
    • Discard the rosemary sprigs.
    Stap 2

  3. Build the soup

    • Transfer the roasted vegetables and garlic to a stockpot.
    • Stir in the tomato paste, oregano, brown sugar, garlic powder, onion powder, smoked paprika, white pepper and cayenne.
    • Pour in the chicken bone broth and bring to a simmer.
    Stap 3

  4. Blend until smooth

    • Add the fresh basil.
    • Blend the soup with an immersion blender until completely smooth.
    Stap 4

  5. Finish with cream and Parmesan

    • Stir in the heavy cream and grated Parmesan.
    • Simmer gently until heated through, then taste and adjust the seasoning.
    Stap 5

  6. Serve

    • Ladle into bowls and top with extra basil and Parmesan.
    Stap 6
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