Main
Roasted Tomato Soup
45 minServes 4Nutri-Score B€€
B
45 min
45 minRoasted Tomato Soup
what you need
Ingredients
beefsteak tomatoes (cored and quartered)Produce4 pieces- yellow onions (peeled and quartered)Produce2 pieces
- garlic head (top sliced off)Produce1 piece
olive oil (for drizzling)Pantry60 ml
garlic powderSpices6 g
onion powderSpices6 g
paprikaSpices3 g- cayenne pepperSpices1 g
black pepperSpices2 g- Himalayan saltSpices6 g
chicken brothPantry240 ml
thymeSpices2 g- brown sugarPantry15 g
- squeeze garlicPantry10 g
heavy cream (for topping)Dairy60 ml
per serving
Nutrition
216kcal
- Carbs
- 16 g
- Proteins
- 4 g
- Fat
- 16 g
what you’ll use
Tools
Oven
Baking dish
Blender
Frying pan
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.