Creamy Tomato Soup
Velvety soup made from oven-roasted tomatoes with basil and a splash of cream.
- Preparation
- 15 min
- Cook/bake time
- 50 min
- Total
- 1 hr 5 min
- Difficulty
- Easy
- Calories
Velvety soup made from oven-roasted tomatoes with basil and a splash of cream. Roasting concentrates the sugar in the tomatoes and gives the soup a depth that never develops from the pot alone. The classic companion to a grilled cheese sandwich and a complete lunch in its own right.
Step-by-step instructions
- 1
Roast the tomatoes
Place the halved tomatoes cut side up on a baking sheet, and distribute the onion wedges and the halved garlic bulb between them. Drizzle olive oil over them, sprinkle with sugar, salt, and pepper, and roast everything at 200 °C convection for 35 minutes until the tomatoes collapse and caramelize darkly at the edges.
- 2
Extract the garlic
Remove the baking sheet from the oven and let it cool for five minutes. Squeeze the soft garlic cloves out of their skins directly onto the tomatoes, as they are now mild and sweet instead of sharp. The slightly syrupy juice that has escaped onto the baking sheet absolutely belongs in the pot.
- 3
Roast the tomato paste
Heat a tablespoon of olive oil in a pot and roast the tomato paste for one minute until it darkens and smells intense. This small step removes the metallic note from the paste and gives the soup additional depth. Then add the entire contents of the baking sheet.
- 4
Simmer and puree
Pour in the hot vegetable broth and let everything simmer gently for ten minutes so the flavors combine. Then puree the soup really thoroughly with an immersion blender for at least two minutes until it is velvety. If you like it very fine, you can also pass it through a sieve.
- 5
Finish
Stir in the cream and the red wine vinegar, as the latter lifts the sweetness of the roasted tomatoes and makes the soup lively instead of flat. Tear the basil into it and season generously with salt and pepper. Serve with croutons and a drizzle of olive oil on top.
