Roasted Tomato Soup

Name: Roasted Tomato Soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Cuisine: European
Ingredients: 7 pieces Tomato (7 tomatoes, quartered); 10 pieces Cherry Tomato (10 cherry tomatoes); 2 pieces Yellow Onion (2 onions, halved); 1 piece Red Bell Pepper (1 red bell pepper, halved); 1 piece Red Chili (1 red chilli (optional)) — optional; 1 piece Garlic (1 whole garlic bulb); 0 pieces Rosemary (Rosemary); 0 pieces Olive Oil (Olive oil); 0 pieces Red Pepper Flakes (Chilli flakes (optional)) — optional; 1 cup Vegetable Stock (1 cup vegetable stock); 1 cup Heavy Cream (1 cup double/heavy cream); 4 pieces Basil (4-5 Basil leaves — up to 5)

Roasted Tomato Soup - Soups And Stews (European)

60 minEuropean

Servings8

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1To a large oven safe dish, add quartered tomatoes, cherry tomatoes, halved onions and red pepper and one chilli (optional).
2Chop the top of a bulb of garlic so the cloves are visible and add to the dish.
3Drizzle with olive oil and add salt, pepper, chilli flakes (optional) and some rosemary stems).
4Bake at 200C for 50-60 minutes.
5Once roasted, add the veg to a large pot or a blender. Squeeze out the garlic once cooled (if slightly tough, microwave garlic for 30 seconds to a minute - be careful not to burn when squeezing out), add basil leaves, and break the rosemary off the stem.
6Add vegetable stock (I use a veg stock cube dissolved in boiling water) and cream. Then blend until smooth (in the blender or using a hand blender in a pot). Add more or less cream/stock depending on your desired consistency.
7Serve with an extra dash of cream and a sprinkle of salt and pepper.
8For the grilled cheese, butter both sides of two slices of sourdough bread. Add cheeses of your choice and cook in a pan until golden on both sides and the cheese has melted. I recommend pressing the sandwiches down slightly with a smaller lid, plate or spatula as they’re cooking. Enjoy! :)