Roasted Tomato Soup Recipe
This Roasted Tomato Soup is rich and creamy, featuring caramelized onions, roasted garlic, and fresh herbs. Perfect for cozy meals or as an elegant starter, it's a delicious blend of comforting flavors.
Ingredients
- 1 kg cherry tomatoes
- 2 onions
- 1 head of garlic
- 2 tbsp olive oil
- 2 sprigs rosemary
- 1 tsp salt
- 250 ml water
- 150 ml heavy cream
- 1 tbsp honey
- 1 tsp Italian herbs
- 1/2 tsp chili flakes
- A handful of basil leaves
Instructions
- Preheat your oven to 220°C (428°F).
- Spread the cherry tomatoes, quartered onions, and garlic cloves (with skins on) onto a baking sheet. Drizzle with olive oil, add rosemary sprigs, and season with 1/2 teaspoon of salt.
- Roast the vegetables for 40 minutes until tender and slightly caramelized.
- Remove from the oven and transfer the roasted vegetables, including all pan juices, to a large soup pot or Dutch oven. Squeeze the roasted garlic out of their skins.
- Add honey, Italian herbs, chili flakes, basil leaves, and water to the pot.
- Using a hand blender, blend the ingredients until smooth. Adjust consistency with more water if needed.
- Place the pot over medium-high heat and bring the soup to a gentle simmer. Stir in the heavy cream until well combined.
- Serve hot, garnished with additional chili flakes, basil leaves, and a drizzle of olive oil.
Notes
- Replace sour cream with coconut cream or a vegan sour cream alternative for a vegan version.
- Adjust thickness with more water or vegetable broth if needed, or let it simmer longer if you prefer it thicker.
- Add a splash of balsamic vinegar or a pinch of smoked paprika for extra depth of flavor.
- Stir in grated Parmesan or top with crumbled feta for a cheesy twist.
Nutrition
Calories: 276kcalCarbohydrates: 21gProtein: 4gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 43mgSodium: 629mgPotassium: 678mgFiber: 3gSugar: 14gVitamin A: 1861IUVitamin C: 62mgCalcium: 78mgIron: 2mg
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