Creamy Roasted Tomato Soup
A rich, velvety tomato soup made by roasting fresh vegetables and blending them with cream for deep flavor.
Equipment
Ingredients
Ingredients
tomatoes (halved)
7 piece
onion (coarsely chopped)
1 piece
red bell pepper (halved)
0.5 piece
garlic (halved)
0.5 head
olive oil
15 ml
salt
5 g
black pepper
2 g
heavy cream
100 ml
fresh basil (fresh)
5 g
Instructions
Prepare vegetables for roasting
Place tomatoes, onion, bell pepper, and garlic on a baking sheet or oven-safe dish.
Season and oil vegetables
Drizzle olive oil over vegetables and season with salt, pepper, and herbs.
Roast vegetables
Roast vegetables in the oven at 200°C for about 30 minutes, stirring halfway through.
Transfer to pot
Transfer roasted vegetables to a deep pot.
Add cream
Pour in 100 ml heavy cream.
Blend soup
Blend everything with an immersion blender until smooth and creamy.
Serve with toasted bread
Serve hot with toasted ciabatta spread with cream cheese.
Original recipe
Storage
Store in airtight container. Reheat gently to avoid cream separation.
Notes
• For a richer flavor, substitute cream with melted cream cheese as suggested in the source.
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