Roasted tomato soup
Experience the essence of comfort with this roasted tomato soup, featuring sweet, caramelized tomatoes enhanced by robust herbs like thyme and rosemary. A silky touch of reduced cream creates a luxurious texture, while fresh basil adds a vibrant finish. Enjoy it as a hearty standalone dish or alongside crusty bread, perfect for any season and occasion.
ingredients
- 1,360 grams ripe tomatoes, halved
- 150 grams onion, roughly chopped
- 4 cloves garlic, unpeeled
- 45 grams olive oil (approx. 3 tablespoons)
- 15 grams balsamic vinegar (approx. 1 tablespoon)
- 6 grams sea salt (approx. 1 teaspoon)
- 2 grams black pepper (approx. ½ teaspoon)
- 15 grams fresh thyme leaves (approx. 1 tablespoon)
- 15 grams fresh rosemary, chopped (approx. 1 tablespoon)
- 480 milliliters vegetable broth (approx. 2 cups)
- 240 milliliters reduced heavy cream (approx. 1 cup)
- Fresh basil leaves, for garnish
steps
- 1.
Preheat your oven to 200°C (400°F).
- 2.
Arrange the halved tomatoes, chopped onion, and unpeeled garlic on a large baking sheet.
- 3.
Drizzle the mixture with olive oil, balsamic vinegar, salt, and pepper, then toss to coat evenly.
- 4.
Roast in the preheated oven for about 30-35 minutes, until the tomatoes are blistered and caramelized.
- 5.
Once roasted, allow to cool slightly, then peel the garlic.
- 6.
Transfer the roasted vegetables to a blender along with the thyme and rosemary; blend until smooth.
- 7.
In a large pot, combine the tomato mixture with vegetable broth and bring to a simmer over medium heat.
- 8.
Stir in the reduced heavy cream and cook for an additional 5 minutes.
- 9.
Adjust seasoning as needed.
- 10.
Serve hot, garnished with fresh basil leaves. Enjoy with crusty bread or grilled cheese!
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