45 mins Soups and salads This quick and easy creamy french inspired roasted tomato soup has rich flavours of roasted tomatoes, garlic, and fresh basil. It captures the original warmth, comfort and creaminess of tomato soup. Perfect as a cozy meal or an impressive starter, this recipe brings a taste of that perfect memory into every spoonful. Servings: 4 Prep: 10 min Cook: 35 min Total: 45 min Contains: Dairy, Gluten Free from: Meat, Seafood Vegan alternatives: Vegan butter, coconut milk |
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Ingredients |
● 7 ripe Roma tomatoes, roughly chopped into 8 pieces ● 1 1/2 teaspoons salt, divided ● 1 teaspoon crushed pepper ● 10 basil leaves, torn ● 3 tablespoons olive oil, divided ● 7 cloves garlic, peeled ● 1 bay leaf ● 1 cup chopped onion ● 1 tablespoon crushed garlic ● 2 cups water ● 2 chicken bouillon cubes ● 2 teaspoons sugar ● 1/2 teaspoon chili powder (optional, for those who love heat) ● 1/2 cup heavy cream, warmed ● 1/4 cup grated Parmesan cheese ● Additional grated Parmesan cheese, for garnish ● Fresh basil or parsley leaves, for garnish |
Method |
1. Preheat the oven to 450°F and prepare a 9-inch round or square baking pan.
2. Spread the tomatoes and garlic on the pan, then sprinkle the torn basil leaves over the top.
3. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and the pepper, and toss to coat.
4. Roast for 30 minutes, uncovered.
5. Meanwhile, in a large pot, heat the remaining olive oil over medium heat. Add the bay leaf and sauté until lightly browned, then add the onions and cook until golden (about 8 minutes).
6. Remove the bay leaf, then add the roasted tomatoes and it’s juices, sugar, bouillon cubes, remaining 1/2 teaspoon salt, and water. Blend until smooth, then bring the mixture to a simmer and cook for 15 minutes.
7. Stir in the warmed cream and Parmesan cheese. Add more hot water if you prefer a thinner soup, and adjust salt to taste.
8. Serve the soup garnished with extra Parmesan and fresh basil or parsley leaves. Happy cooking! |
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