Description
Comfort meets classic with this hearty tomato soup, a creamy blend of ripe tomatoes and rich herbs that whispers nostalgic kitchen memories. Warm spoons of silky goodness invite you to savor each comforting spoonful of pure, homemade deliciousness.
Ingredients
Scale
Main Ingredients:
- 500 ripe tomatoes, 1/2 diced (500 grams)
- 400 cherry tomatoes, 1/2 diced (400 grams)
- 500 milliliters (2 cups) vegetable stock
Aromatics and Herbs:
- 1 shallot, peeled and diced
- 4 cloves garlic, peeled
- 1 red chilli, sliced
- 1 large bunch of basil
- A few sprigs of thyme
- A few sprigs of rosemary
Oils and Cream:
- 50 milliliters (3.4 tablespoons) olive oil
- 100 milliliters (6.8 tablespoons) olive oil
- 150 milliliters (10.1 tablespoons) vegetable oil
- 50 milliliters (3.4 tablespoons) double cream
- Salt and pepper
- Optional drizzle of cream
Instructions
- Prepare the oven at 200C for roasting vegetables.
- Arrange tomatoes, garlic, onion, and chili on a baking sheet. Coat with olive oil and season with salt and pepper. Roast for 60 minutes until vegetables caramelize and soften.
- Transfer roasted vegetables to a blender. Add cream and stock, then blend until completely smooth and velvety.
- Pour blended mixture into a pan and gently warm through on medium heat, stirring occasionally.
- In a separate pan, combine cherry tomatoes with oil and thyme. Roast for 30 minutes until slightly charred and concentrated in flavor.
- Create herb oil by blanching basil in hot water for 5 seconds, then immediately shocking in ice water. Drain and squeeze excess moisture.
- Transfer basil to a food processor. Add oil and process for 5 minutes, then strain through a fine mesh sieve to extract pure, vibrant herb oil.
- Ladle soup into serving bowls. Drizzle with herb oil and cream. Garnish with roasted cherry tomatoes and croutons for added texture and visual appeal.
Notes
- Roasting intensifies the tomatoes’ natural sweetness, creating a deeper, more complex flavor profile for the soup.
- Choose ripe, in-season tomatoes for the most vibrant and rich taste, as they’ll provide the best base for the soup.
- Blanching basil quickly in hot and cold water helps preserve its bright green color and fresh flavor when making the herb oil.
- For a lighter version, substitute heavy cream with Greek yogurt or coconut milk to reduce calories while maintaining creamy texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour 35 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 379
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 39 g
- Saturated Fat: 7 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 15 mg