This Roasted Tomato cream soup is ideal for the current season, being a simple, creamy, and tasty option. It can be prepared in under 30 minutes, featuring fresh basil, garlic, and Parmesan for a delightful flavor. What more could you ask for in a delicious soup? It offers the gourmet taste of a bistro-made soup, yet can be easily recreated at home using minimal ingredients.
Servings: 3
Prep time: 15 min
Cook time: 15-20 min
Total time: 30-35 min
What you need
- 400g/1 can Chopped and peeled tomatoes
- 200g cherry tomatoes
- 150ml double cream
- 1 medium carrot, chopped
- 1 yellow onion, chopped
- 3-4 garlic cloves
- 8-10 fresh basil leaves and few more for garnish
- 350ml bone broth
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- salt and pepper to taste
- 1 tsp dried oregano
- 1 tsp hot paprika (optional)
- Optional: grated parmezan to garnish
What you do
1. Preheat the oven to 180°C. Line a small baking tray with baking paper, cut the cherry tomatoes in half, put them in a bowl with the garlic cloves, 2 tablespoons of olive oil and salt. Toss them well and then transfer the tomatoes to the baking sheet. Roast the tomatoes for 15 minutes.
2. Meanwhile, in a large pot, melt 2 tablespoons of butter on medium-high heat. Add the onions, carrot and salt and cook until golden, about 2 minutes, stirring frequently to keep them from burning.
2. Add the chopped tomatoes with 300ml of bone broth and bring it to a boil. Reduce the heat to medium-low and cover the pot with the lid and cook for another 5 minutes.
3. Add the roasted cherry tomatoes and the garlic cloves from the oven and cook for another 7 minutes.
4. Turn off the heat, add chopped basil leaves and puree the soup using a hand blender or a stand blender till everything is smooth.
5. Once the soup is blended, bring it to a boil and stir in 150ml heavy cream.
5. Garnish it with a few fresh basil leaves and some grated parmesan . Serve warm with your favourite crackers, croutons or bread.
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