Tomato Soup with Roasted Tomatoes - Roasted Tomato Soup
Recipe for creamy roasted tomato soup
Servings 4 people
Ingredients
- 1,2 kg fresh tomatoes
- 1 large onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 500 ml vegetable stock
- 100 ml whipping cream (38% fat)
- 1 tbsp Italian herb seasoning can be replaced with basil, oregano or similar
- Oil
- Salt and pepper
Instructions
- Cut the tomatoes into large chunks and place them on a baking tray lined with baking paper.
- Drizzle with a little oil and sprinkle with the Italian herb seasoning.
- Roast the tomatoes in a preheated fan oven at 220°C for about 25 minutes.
- Heat a little oil in a saucepan (or Thermomix) and sauté the onion and garlic for a couple of minutes.
- Add the tomatoes, pouring in the juices and oil from the baking paper too, then the stock and whipping cream, and let the soup simmer for about 20 minutes.
- Blend the soup until smooth and season with salt and pepper. Depending on how acidic or sweet the tomatoes are, you may need to add a pinch of sugar or a little acidity in the form of a squeeze of lemon.
- Serve the soup with freshly baked baguette, ice-cold crème fraîche or similar.