Creamy roasted tomato soup
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Creamy roasted tomato soup
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 700 Baby tomatoes or a mix of larger tomatoes and baby
- 3 garlic peeled, 4 cloves
- olive oil for roasting
- 3 thyme 4 stalks
- 1 cup vegetable stock reduce this quantity if yiou like it really thick, good quality
- 1 cup cream
- balsamic vinegar or red wine vinegar
- basil leaves or basil pesto
- salt
- black pepper
Instructions
- Pre-heat your oven to 190C. Spread the tomatoes & garlic onto a tray in a single layer and drizzle over a good splash of olive oil, and season with salt & pepper and scatter over the thyme stalks. Roast for 40 – 45 minutes.
- Shake the pan halfway through the roasting time.
- About 10 minutes before the end, take the tomatoes out and add the vinegar. Give the pan a shake and return this to the oven to finish roasting.
- Remove from the oven and toss the roasted tomatoes and garlic directly into a blender (remove the thyme stalks). Add the boiling hot vegetable stock and cream and blend for a few minutes until smooth. Serve immediately or, make this in advance and reheat to serve later.
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