Tomato soup made from oven tomatoes
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3 months ago
1 View
3 months ago
Elisakocht
@elisakocht
This recipe is automatically translated for you.
This oven-roasted tomato soup is a real explosion of flavor! Unlike traditional tomato soup, this recipe gives the tomatoes an intense roasted flavor and develops a natural sweetness by cooking them in the oven. A hearty tomato soup that tastes great not only in winter. The oven-roasted tomato soup is topped with a dash of cream or a dollop of crème fraîche, which makes it wonderfully creamy and gives the dish the perfect touch. The coconut milk added at the end gives the dish an oriental touch. One of my absolute favorite dishes, as the soup is so quick and easy to make.
Information
Overview
Difficulty
Spiciness
Time
Preparation
Cooking
Tags
Ingredients
Servings
4
- Tomato
1 kilogram
- Red Pepper
1
- Onion
1
- Olive Oil
5 tablespoons
- Vegetable Broth
500 milliliters
- Mix Herbs
- Canned Coconut Milk
1
- Crème Fraîche
Instructions
1. Preheat oven
Preheat the oven to 392 °F (top and bottom heat).
Line a baking sheet with baking paper.
2. Roast vegetables
Spread the prepared vegetables evenly on the baking sheet.
Drizzle the vegetables with olive oil and season with salt and pepper.
Put the vegetables in the oven for 20 minutes.
Turn on the grill function for the last 5 minutes to achieve a nice browning.
3. Puree soup
Remove the vegetables from the oven and put them in a blender.
Add fresh herbs and cover the vegetables with some vegetable broth.
Puree everything thoroughly until a homogeneous soup is formed.
4. Incorporate coconut milk
Add one can of coconut milk to the pureed soup.
Puree again briefly until everything is well combined.
5. Heat and serve soup
Heat the soup again in a pot.
Serve with fresh herbs and a dollop of crème fraîche.