Main dishSoup
Roasted Tomato Soup
Deep roasted tomato soup with red onion, garlic, cayenne, and balsamic, finished with optional cream. Lovely with crusty bread—try our cheesy garlic bread recipe: https://getcookin.online/recipe/cheesy-bread
Prep
20 min
Cook
35 min
Serves
4 people
Product list ingredients
- tomatoes
- onions
- garlic
- heavy cream
- granulated sugar
- balsamic vinegar
- basil
- cayenne
- chicken stock
Ingredients
- •10 medium vine-ripened tomatoes, halved
- •1 red onion, finely sliced
- •2 garlic cloves, finely sliced
- •1 tsp olive oil
- •2 tsp cayenne pepper
- •1 tsp sugar
- •1 tsp aged balsamic vinegar
- •2 cups chicken or vegetable stock
- •180 ml heavy cream, optional
- •Salt and black pepper, to taste
- •Fresh basil leaves, for garnish (optional)
Directions
Preheat oven to 180 C. Place halved tomatoes cut side up in a roasting tray with sliced red onion and garlic.
Drizzle with olive oil, season with salt, black pepper, cayenne, and sugar, then splash with balsamic vinegar. Roast 20 to 25 minutes until soft and lightly charred.
Transfer roasted vegetables to a pot, add stock, and simmer 5 to 8 minutes. Blend until smooth. Stir in cream if using and adjust seasoning.
Serve hot with fresh basil scattered on top if you like.
Photos from the process.
