Roasted Tomato Cream Soup
Ingredients
- 1 kg ripe tomatoes
- 1 chopped clove garlic
- 2 tablespoons powdered sugar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons puree from dried tomatoes or 4 pieces dried tomatoes - optional
- a handful of basil leaves
- and: about 300 ml broth, green pesto, croutons
Preparation
- Preheat the oven to 190 degrees Celsius. Cut the tomatoes in half and arrange in a baking dish. Rub the top of the tomatoes with grated garlic, sprinkle with powdered sugar, salt and pepper. Drizzle with oil and bake for 1 hour.
- Remove the skins from the tomatoes, add basil and dried tomatoes, blend with broth.
- Heat the soup before serving, sprinkle with croutons and drizzle with green pesto.
Tips
By not thinning the tomatoes with broth, we can use them as a pizza sauce or as an addition to roasted fish, dumplings or potato gnocchi.
I do not recommend colored tomatoes for this soup, as the color will not be very attractive.