Roasted Cream Of Tomato Soup
Tomatoes are technically a fruit, but they are commonly used as a vegetable in cooking.
This is vegetarian and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Roasted Cream Of Tomato Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the tomatoes in half and place them on a baking sheet.
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Drizzle with olive oil and sprinkle with salt and pepper.
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Roast the tomatoes in the oven for 30 minutes or until they are soft and slightly charred.
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In a large pot, heat some olive oil over medium heat.
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Add the chopped onion and garlic cloves and cook until they are soft and translucent.
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Add the roasted tomatoes and vegetable stock to the pot.
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Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
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Remove the pot from the heat and let it cool slightly.
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Use an immersion blender or a regular blender to puree the soup until smooth.
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Return the soup to the pot and stir in the fresh basil leaves and heavy cream.
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Season with salt and pepper to taste.
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Cook the soup over low heat for another 5 minutes, stirring occasionally.
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Serve hot with a garnish of fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
