Creamy Tomato Soup

⏱ 50 min · 🍽️ 4 Portionen · 🧂 11 Zutaten

Zutaten

  • 1 kg ripe vine tomatoes
  • 1 piece onion
  • 3 cloves garlic
  • 40 ml olive oil
  • 5 g sugar
  • 6 g salt
  • 1 pinch black pepper
  • 400 ml vegetable stock
  • 100 ml single cream
  • 1 bunch basil
  • 10 ml balsamic vinegar

Zubereitung

  1. Heat the oven to 200 °C. Halve the tomatoes, cut the onion into wedges and spread both over a baking sheet with the garlic cloves, skins on.
  2. Drizzle with the olive oil, scatter over the sugar, salt and pepper and turn the tomatoes cut side up. Roast for 35 minutes, until the edges darken and the juices turn syrupy.
  3. Squeeze the garlic from its skins and scrape everything from the tray into a pot, sticky roasting juices included. Pour in the stock and bring to a boil.
  4. Blend with a stick blender until completely smooth — give it a full minute, which is the difference between grainy and velvety. Pass through a sieve if you want it silkier still.
  5. Stir in the cream and balsamic, warm through without boiling and season with salt and pepper. The vinegar lifts the sweetness of the tomatoes without announcing itself.
  6. Serve with torn basil and freshly cracked black pepper, with buttery grilled cheese soldiers alongside for dipping.
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Creamy Tomato Soup
📖 Culinse
vegetariansoupeasyclassic

Creamy Tomato Soup

Tomatoes roast until sweet and caramelised at the edges, then blend into a velvety soup with basil and a splash of cream. Cut a grilled cheese sandwich into soldiers and you have a proper supper..

⏱

Kochzeit

50 min

🍽️

Portionen

4

🧂

Zutaten

11

Original ansehen ↗

Nährwerte

pro Portion

180 kcal

Kalorien

5 g

Eiweiß

10 g

Fett

18 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~5,60 € · ~1,40 €/Portion
  • 🛒
  • 🛒

Zubereitung

  1. 1

    Heat the oven to 200 °C. Halve the tomatoes, cut the onion into wedges and spread both over a baking sheet with the garlic cloves, skins on.

  2. 2

    Drizzle with the olive oil, scatter over the sugar, salt and pepper and turn the tomatoes cut side up. Roast for 35 minutes, until the edges darken and the juices turn syrupy.

  3. 3

    Squeeze the garlic from its skins and scrape everything from the tray into a pot, sticky roasting juices included. Pour in the stock and bring to a boil.

  4. 4

    Blend with a stick blender until completely smooth — give it a full minute, which is the difference between grainy and velvety. Pass through a sieve if you want it silkier still.

  5. 5

    Stir in the cream and balsamic, warm through without boiling and season with salt and pepper. The vinegar lifts the sweetness of the tomatoes without announcing itself.

  6. 6

    Serve with torn basil and freshly cracked black pepper, with buttery grilled cheese soldiers alongside for dipping.