Roasted Tomato Soup with Basil
Fresh grape tomatoes lightly salted and roasted until blistered. Then emulsified into a creamy tomato soup
NEW RECIPES
Cecily Cole-Jones
Roasted tomato soup is a classic comfort food that is both creamy and delicious. Its simplicity makes it a go-to recipe for anyone looking for a quick and easy meal.
By roasting the tomatoes before blending them with basil and cream, this soup becomes a favorite among vegetable enthusiasts. It's the perfect way to warm up on a chilly day or to simply enjoy the rich flavors of tomatoes.
Give this recipe a try and discover the comforting goodness that a bowl of roasted tomato soup can bring.
*ROASTING TOMATOES RECIPE
1 lb grape or cherry tomatoes cut in halves
4 cloves fresh garlic sliced
1 jar 12 oz-16 oz
2 cups olive oil
3-4 basil leaves
1 tea Sea Salt (to taste)
1 silicone baking mat
1 spatula
1 Tweezer tongs
*STEPS
Pre heat oven to 250 degrees
Place sliced tomatoes & garlic on sheet
Season with sea salt
Drizzle allover with olive oil
Put in oven for approximately 1 hrs or until soft
Increase oven temp to 400 degrees for 20 mins or until blistering
Remove from sheet transfer into jar
SOUP RECIPE
In large pot sauté garlic & shallots until transparent
Add roasted tomatoes tossing with garlic & shallots
Season with salt, pepper, garlic
Add 1/4 cup broth (chicken or veggie)
Put emulsifier in pot & blend well (or pour tomatoes into a blender)
Stir, taste & add seasoning if necessary
Add 1/8 cup of 1/2 & 1/2 or non-diary creamer stir well
Tear & stir in fresh basil
Simmer 8-10 minutes serve with cheese sprinkled on top