Roasted Tomato Cream Soup - a simple and delicious recipe, perfect for lovers of intense and healthy flavors. This dish not only offers a rich taste, but it is also quick to prepare, making it ideal for a light dinner or a comforting lunch. Let's get started!
Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
- 1 kg ripe tomatoes (choose well-ripened tomatoes for a more intense flavor)
- 2 bell peppers (preferably red or yellow for sweetness)
- 1 medium onion
- 4 cloves of garlic
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon of sugar (optional, to balance acidity)
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
- 500 ml vegetable broth or water
Instructions:
1. Preheat the oven to 200 degrees Celsius. This is the perfect time to prepare the vegetables, and the heat will enhance the flavors.
2. Wash the tomatoes, peppers, and onion. Cut the tomatoes in half and the peppers into quarters. The onion can be sliced into thick rings. Place all these vegetables in a baking dish, skin side up, to allow caramelization.
3. Peel the garlic cloves and add them whole to the dish. The garlic will provide a deep flavor to your soup. You can cut it in half if you prefer a stronger taste.
4. Drizzle the vegetables with olive oil, sprinkle with salt, pepper, and if desired, a little sugar to balance the natural acidity of the tomatoes. Gently mix to ensure all the vegetables are well coated.
5. Put the dish in the oven and let it bake for 30 minutes, or until the vegetables become soft and caramelized. This step is essential, as roasting will bring a sweet and complex flavor to your soup.
6. After the vegetables are ready, remove the dish from the oven and let them cool slightly. Then, transfer them to a large pot and add the vegetable broth or water. Use an immersion blender to mix everything until you achieve a creamy texture. If you don't have an immersion blender, you can use a regular blender, but make sure to let the soup cool a bit before blending.
7. Taste the soup and adjust the seasonings to your liking. If you prefer a finer consistency, you can pass the soup through a fine sieve.
8. Serve the roasted tomato cream soup hot, garnished with fresh basil leaves and, if you like, a drizzle of olive oil. A slice of toasted bread or crunchy croutons are ideal to complement this dish.
Practical tips:
- You can experiment with other vegetables, such as carrots or zucchini, to add more flavor nuances.
- If you prefer a spicy soup, add a little fresh chili pepper or chili flakes during roasting.
- This soup keeps well in the fridge for 3-4 days and can be frozen for later enjoyment.
This roasted tomato cream soup recipe is not just a simple dish, but a culinary experience that will bring you joy in every spoonful. Enjoy the flavors of autumn to the fullest with this quick and healthy dish!
Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
- 1 kg ripe tomatoes (choose well-ripened tomatoes for a more intense flavor)
- 2 bell peppers (preferably red or yellow for sweetness)
- 1 medium onion
- 4 cloves of garlic
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon of sugar (optional, to balance acidity)
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
- 500 ml vegetable broth or water
Instructions:
1. Preheat the oven to 200 degrees Celsius. This is the perfect time to prepare the vegetables, and the heat will enhance the flavors.
2. Wash the tomatoes, peppers, and onion. Cut the tomatoes in half and the peppers into quarters. The onion can be sliced into thick rings. Place all these vegetables in a baking dish, skin side up, to allow caramelization.
3. Peel the garlic cloves and add them whole to the dish. The garlic will provide a deep flavor to your soup. You can cut it in half if you prefer a stronger taste.
4. Drizzle the vegetables with olive oil, sprinkle with salt, pepper, and if desired, a little sugar to balance the natural acidity of the tomatoes. Gently mix to ensure all the vegetables are well coated.
5. Put the dish in the oven and let it bake for 30 minutes, or until the vegetables become soft and caramelized. This step is essential, as roasting will bring a sweet and complex flavor to your soup.
6. After the vegetables are ready, remove the dish from the oven and let them cool slightly. Then, transfer them to a large pot and add the vegetable broth or water. Use an immersion blender to mix everything until you achieve a creamy texture. If you don't have an immersion blender, you can use a regular blender, but make sure to let the soup cool a bit before blending.
7. Taste the soup and adjust the seasonings to your liking. If you prefer a finer consistency, you can pass the soup through a fine sieve.
8. Serve the roasted tomato cream soup hot, garnished with fresh basil leaves and, if you like, a drizzle of olive oil. A slice of toasted bread or crunchy croutons are ideal to complement this dish.
Practical tips:
- You can experiment with other vegetables, such as carrots or zucchini, to add more flavor nuances.
- If you prefer a spicy soup, add a little fresh chili pepper or chili flakes during roasting.
- This soup keeps well in the fridge for 3-4 days and can be frozen for later enjoyment.
This roasted tomato cream soup recipe is not just a simple dish, but a culinary experience that will bring you joy in every spoonful. Enjoy the flavors of autumn to the fullest with this quick and healthy dish!