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