This rustic Tomato Soup is made with roasted Roma and Cherry tomatoes and garlic cloves, caramelised onions, fresh rosemary, celery, spicy red pepper to give some extra flavour and a 1/4 cup each of milk and cream to add a velvety creamy texture.
This rustic Tomato Soup is made with roasted Roma and Cherry tomatoes and garlic cloves, caramelised onions, fresh rosemary, celery, spicy red pepper to give some extra flavour and a 1/4 cup each of milk and cream to add a velvety creamy texture.
Yields4 Servings Prep Time10 minsCook Time45 minsTotal Time55 mins
1 kg Roma tomatoes 400 g cherry tomatoes 6 large garlic cloves, peeled 2 tbsp olive oil 2 tbsp butter 2 yellow onions, peeled and diced 1 sprig rosemary, finely chopped 1 celery stalk ⅓ tsp red pepper 1.50 cup chicken broth 1 tbsp sugar ¼ cup milk ¼ cup cream 2 tsp salt 2 tsp honey 1 bunch fresh Basil leaves
11. Preheat the oven to 220C. Place the tomatoes and garlic cloves on a baking sheet, drizzle with the olive oil and bake for 25-30 minutes.
2. Meanwhile melt the butter in a pot and add the onion, rosemary on low heat until caramelised, about 12 minutes. Add in the celery and red pepper and cook another 5 minutes or so.
3. Remove the roasted tomatoes and garlic cloves from the oven and place in the pot. Stir in the chicken broth, salt and sugar, bring to a boil, then lower the heat, add in the milk and cream and simmer for a further 5 minutes.
4. Place the soup in a blender or food processor and blend until smooth. Stir in the honey and garnish with the basil leaves and some cream or parmesan cheese.
1. Preheat the oven to 220C. Place the tomatoes and garlic cloves on a baking sheet, drizzle with the olive oil and bake for 25-30 minutes.
2. Meanwhile melt the butter in a pot and add the onion, rosemary on low heat until caramelised, about 12 minutes. Add in the celery and red pepper and cook another 5 minutes or so.
3. Remove the roasted tomatoes and garlic cloves from the oven and place in the pot. Stir in the chicken broth, salt and sugar, bring to a boil, then lower the heat, add in the milk and cream and simmer for a further 5 minutes.
4. Place the soup in a blender or food processor and blend until smooth. Stir in the honey and garnish with the basil leaves and some cream or parmesan cheese.
Ingredients
Directions
1. Preheat the oven to 220C. Place the tomatoes and garlic cloves on a baking sheet, drizzle with the olive oil and bake for 25-30 minutes.
2. Meanwhile melt the butter in a pot and add the onion, rosemary on low heat until caramelised, about 12 minutes. Add in the celery and red pepper and cook another 5 minutes or so.
3. Remove the roasted tomatoes and garlic cloves from the oven and place in the pot. Stir in the chicken broth, salt and sugar, bring to a boil, then lower the heat, add in the milk and cream and simmer for a further 5 minutes.
4. Place the soup in a blender or food processor and blend until smooth. Stir in the honey and garnish with the basil leaves and some cream or parmesan cheese.