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Creamy Roasted Tomato Soup
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Creamy Roasted Tomato Soup

1 h 15 minServes 6Nutri-Score C€€
from @samrasfoodchannel17 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beefsteak tomatoes (halved)Produce4 pieces
  • grape vine tomatoes (roughly chopped)Produce4 pieces
  • white onion (quartered)Produce1 piece
  • garlic (whole heads, top sliced off)Produce3 pieces
  • shallots (peeled and halved)Produce5 pieces
  • red bell pepper (seeded and quartered)Produce1 piece
  • fresh rosemary (sprigs)Produce3 pieces
  • fresh basil (leaves, plus extra to serve)Produce10 g
  • tomato pastePantry30 g
  • chicken bone brothPantry500 ml
  • heavy creamDairy360 ml
  • Parmesan cheese (finely grated)Dairy40 g
  • oregano (dried)Spices2 g
  • brown sugarPantry8 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • garlic powderSpices3 g
  • onion powderSpices3 g
  • smoked paprikaSpices3 g
  • white pepper (ground)Spices1 g
  • cayenne pepperSpices1 g
  • olive oil (for roasting)Pantry30 ml

per serving

Nutrition

302kcal

Carbs
16 g
Proteins
5 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Stockpot
  • Immersion blender

step by step

Method

  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.
    Step 1

  2. Squeeze the garlic

    • Let the roasted garlic cool slightly, then squeeze the soft cloves out of the skins.
    • Discard the rosemary sprigs.
    Step 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.
    Step 3

  4. Blend until smooth

    • Add the fresh basil.
    • Blend the soup with an immersion blender until completely smooth.
    Step 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.
    Step 5

  6. Serve

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