Cream of Tomato Soup
Serves 415 mins prep40 mins cook
A comforting cream of tomato soup that warms you up during the cold winter months. This recipe combines roasted tomatoes, carrots, onions, garlic, ginger, and tomato broth for a deliciously rich flavor, all topped with fresh basil and served with grilled cheese.
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What you need
Instructions
1: Preheat the oven to 200 degrees Celsius fan, then slice your tomatoes in half and add them to a roasting tray. 2: Roughly chop the carrots, slice the garlic bulbs in half, then add to the tray with the ginger. 3: Season well with salt, pepper, and olive oil, then roast for 40 minutes, or until caramelized and cooked through. 4: Halfway through, roughly chop the onions, then add to the tray, seasoning well with salt, pepper, and oil. 5: To prepare your tomato stock, add the tomato purée to 1.5 liters of boiling water and add 1-2 stock cubes. 6: Tip the roasted vegetables into a large pot, cover with tomato broth, then add a splash of boiling water to the tray and scrape off the caramelized bits and add that to the pot. 7: Blend until thick and smooth, adding a splash more stock if desired. Season to taste with salt and pepper. 8: Add 2 tablespoons of cream or cream cheese for ultimate creaminess. 9: To serve, ladle the soup into bowls, top with fresh basil, a swirl of olive oil, a crack of black pepper, and enjoy with a grilled cheese.View original recipe