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Creamy Roasted Tomato Soup
1 h 10 minServes 6Nutri-Score C€€
C
1 h 10 min
1 h 10 minCreamy Roasted Tomato Soup
what you need
Ingredients
ripe tomatoes (halved or quartered)Produce1.4 kg- yellow onion (quartered)Produce1 piece
garlic (cloves, peeled)Produce8 pieces
olive oilPantry45 ml
saltSpices12 g
black pepper (ground)Spices1 g
chicken stock (or vegetable stock)Pantry480 ml- fresh basil (chopped, plus extra to serve)Produce12 g
heavy creamDairy120 ml
Parmesan (grated, plus extra to serve)Dairy50 g
tomato pastePantry30 g
sugarPantry8 g
per serving
Nutrition
163kcal
- Carbs
- 13 g
- Proteins
- 5 g
- Fat
- 10 g
what you’ll use
Tools
Oven
Baking tray
Blender
Dutch oven
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Serve
- Taste and adjust the seasoning.
- Top with fresh basil and extra Parmesan, and serve with a grilled cheese sandwich.