Hoofdgerecht
Roasted Tomato Soup
45 minVoor 4Nutri-Score B€€
B
45 min
45 minRoasted Tomato Soup
wat je nodig hebt
Ingrediënten
beefsteak tomatoes (cored and quartered)Groente en fruit4 stukken- yellow onions (peeled and quartered)Groente en fruit2 stukken
- garlic head (top sliced off)Groente en fruit1 stuk
olive oil (for drizzling)Voorraadkast60 ml
garlic powderKruiden en specerijen6 g
onion powderKruiden en specerijen6 g
paprikaKruiden en specerijen3 g- cayenne pepperKruiden en specerijen1 g
black pepperKruiden en specerijen2 g- Himalayan saltKruiden en specerijen6 g
chicken brothVoorraadkast240 ml
thymeKruiden en specerijen2 g- brown sugarVoorraadkast15 g
- squeeze garlicVoorraadkast10 g
heavy cream (for topping)Zuivel60 ml
per portie
Voedingswaarden
216kcal
- Koolhydraten
- 16 g
- Eiwitten
- 4 g
- Vetten
- 16 g
wat je gebruikt
Keukengerei
Oven
Ovenschaal
Blender
Koekenpan
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.