Tomato cream soup


Tomato Cream Soup Recipe

Ingredients:

  • 4 large tomatoes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
  2. Cut the tomatoes into quarters and place them on the prepared baking sheet.
  3. Drizzle 1 tablespoon of olive oil over the tomatoes and season them with salt and pepper.
  4. Roast the tomatoes for about 25 minutes, until they are soft and slightly browned.
  5. Remove the tomatoes from the oven and let them cool for a few minutes.
  6. In a large pot, heat the remaining olive oil over medium heat.
  7. Add the diced onion and minced garlic and sauté for about 5 minutes, until the onion is soft and translucent.
  8. Add the roasted tomatoes, vegetable broth, dried basil, and salt and pepper to the pot.
  9. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
  10. Using an immersion blender, blend the soup until it is smooth and creamy.
  11. Add the heavy cream to the soup and stir until it is well combined.
  12. Serve the tomato cream soup hot and enjoy!

Verdict:

This tomato cream soup is a delicious and creamy comfort food that is perfect for chilly nights. Roasting the tomatoes before adding them to the soup gives them a rich, deep flavor, while the heavy cream adds a velvety texture. Serve this soup with crusty bread or a grilled cheese sandwich for a satisfying meal.

Serving Suggestions:

  • Top with croutons or chopped fresh herbs like basil or parsley.
  • Serve with a side salad for a light and healthy meal.
  • Pair with a glass of red wine for a cozy night in.

0 Comments

Your email address will not be published. Required fields are marked *