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Roasted Tomato Soup
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Roasted Tomato Soup

1 h 5 minServes 4Nutri-Score B€€
from @tinekeyounger17 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • tomatoes (washed)Produce12 pieces
  • onions (peeled, quartered)Produce2 pieces
  • garlic (whole bulbs, halved)Produce2 pieces
  • basil stems (fresh)Produce4 pieces
  • olive oil (basil olive oil or regular)Pantry45 ml
  • balsamic vinegarPantry15 ml
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • paprikaSpices3 g
  • vegetable stockPantry240 ml
  • basil (fresh leaves)Produce10 g
  • fresh thyme (leaves picked)Produce3 g
  • dried oreganoSpices3 g
  • chili flakesSpices2 g
  • heavy creamDairy120 ml
  • parmesan (grated)Dairy40 g

per serving

Nutrition

265kcal

Carbs
24 g
Proteins
8 g
Fat
16 g

step by step

Method

  1. Prep the vegetables

    • Wash the tomatoes well.
    • Peel and quarter the onions, discarding any moldy ones.
    • Halve two whole bulbs of garlic and make space for them on the tray.
    • Add the basil stems, which hold the most flavor.
    Step 1

  2. Season the tray

    • Drizzle with basil olive oil (or regular olive oil).
    • Add a little balsamic vinegar.
    • Season with salt, pepper and paprika.
    Step 2

  3. Roast

    • Place in the oven at 400°F (200°C) for 40 minutes or until nicely roasted.
    Step 3

  4. Blend the soup

    • Add the roasted vegetables to a pot or blender.
    • Add 1/2 cup (about 240 ml) of vegetable stock, adding more if needed.
    • Add fresh basil, fresh thyme, dried oregano and chili flakes.
    • Blend until smooth.
    Step 4

  5. Strain (optional)

    • Strain the soup through a fine sieve for a smoother texture.
    Step 5

  6. Finish with cream and cheese

    • Stir in about 1/2 cup (120 ml) of heavy cream.
    • Add grated parmesan and mix well.
    • Serve with an extra drizzle of heavy cream and more cheese on top.
    Step 6
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