Creamy Tomato Soup With Oven Roasted Garnish

A very simple and quick creamy tomato soup. Perfect for a quick lunch or small dinner on a budget. Add croutons or roast cherry tomatoes to pimp it up. Makes a full meal with some baguette or an appetizer as is.
Ingredients:
1 Stick celery (optional if adding broth)
1 Medium carrot (optional if adding broth)
1 Onion
1 Clove of Garlic - miced or pressed
2 Tbs Tomato Paste
1 Large can tomato puree - or just a large can of whole tomatoes blended
1/2 cup white wine or broth
1/2 cup cream
1/2 bunch of basil
1 to 2 Tbs Honey or Agave (alternate just a teaspoon or two of plain sugar)
Cherry Tomatoes
Powdered Sugar
Salt, Pepper
Method:
- place Cherry tomatoes on a baking sheet, dust with powdered sugar and roast in the oven at 320 degrees (160 C) for 20 minutes then pull out and let cool.
- in a pot over medium high heat sweat the onions, carrots and celery with a little salt
- once the onions are translucent, add tomato paste and roast for a minute while stirring
- add pressed or minced garlic, let cook for 20 or 30 seconds
- deglaze with wine or broth (optional)
- add tomato puree (Passata)
- bring to a simmer and let simmer for 20 minutes or so
- add sugar(honey, agave), cream and basil, let simmer another few minutes
- blend with a stick blender
- check seasoning, add salt and pepper as needed. If you want a kick of heat you can add a little cayenne here too
- serve over oven roasted cherry tomatoes or use croutons as topping
- if this is a main meal you can serve a fresh baguette with it
Leftovers make a great meal over some rice!
Chapters:
0:00 Tomato Soup
0:17 Ingredients
1:43 Quickly Made Passata
2:24 Start Cooking
5:11 Soup Garnish
6:22 Seasoning
7:34 Sugar is your friend
8:16 Blend it up
8:43 Time to serve

[@wolfgangskuche7719]

Sehr schöne Idee mit den ,, gepuderten " Tomaten. 👏👏👏

[@billwade2440]

I’ve heard that adding tomato to vegetables stops the cooking process and can make the veggies crunchy?

[@skipthejunk]

It does, but not because it's tomato. It stops the cooking because adding anything liquid (that's not boiling) immediately lowers the temperature. That's the reason why you use simmering broth to make a risotto. You don't want to interrupt the cooking process every time you add more broth. For this soup - or pretty much any soup - it makes no difference because it's still cooking for a while after the tomatoes (or broth for that matter) is added. That means things come back up to temperature and keep cooking.