Soup/ Vegetarian

CREAMY ROASTED TOMATO SOUP

This tomato soup is full of flavor and pairs beautifully with a Grilled Cheese Croissant. The recipe will be below the soup.

Creamy Roasted Tomato Soup

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By Dimitra Khan Serves: 6-8

Ingredients

  • ​2 pounds Roma (plum) tomatoes, about 16 tomatoes
  • ​2 small onions, peeled and quartered
  • 5-6 garlic cloves
  • 1/3 cup olive oil
  • ​salt and freshly ground black pepper, to taste
  • ​2 tablespoons dried basil
  • pinch of crushed red pepper flakes
  • 1/4 cup tomato paste
  • 3/4 cup heavy whipping cream
  • 1 quart water or vegetable broth
  • ​fresh basil for garnish

Instructions

1

Preheat the oven to 450 degrees Fahrenheit, 230 degrees Celsius.

2

​Wash and dry the tomatoes. Cut them into 4 pieces each and place in a tray.

3

Add the quartered onions to the pan.

4

Drizzle olive oil over the vegetables.

5

​Season with salt, pepper, and dried basil. Toss to coat.

6

​Roast for 45 minutes to an hour or until the vegetables at the edges of the pan are caramelized.

7

​Puree the roasted vegetables with the water and tomato paste in 2-3 batches until smooth.

8

​Place the puree in a pot and bring to a boil.

9

​Add some more liquid to thin to your desired consistency.

10

Season with more salt and pepper if needed.

11

​Pour the heave whipping cream in and stir.

12

Garnish with fresh basil or with more dried basil.

13

​Serve hot.

14

For the Grilled Cheese Croissant:

15

Makes 1:

16

1 croissant

17

​1/2 cup shredded mozzarella cheese or gouda

18

2 tablespoons crumbled feta cheese

19

1 teaspoon dried basil or oregano

20

​Preheat the oven to 350 degrees Fahrenheit, 175 degrees Celsius.

21

Slice the croissant in half to separate the top and bottom.

22

​Place the cheeses and dried basil on the bottom part of croissant slice. Place the croissant top over the cheese.

23

​Bake the croissant on a tray lined with parchment paper for 5-6 minutes or until the croissant is toasted and cheese is melted.

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