Roasted Tomato and Cream Soup with Herb Infusion
This delectable Roasted Tomato and Cream Soup showcases the vibrant flavors of garden-fresh plum tomatoes, gently roasted to perfection. Enhanced with aromatic garlic, herbs, and a splash of red wine, this soup is both comforting and elegant. The addition of heavy cream provides a rich, velvety texture that makes each spoonful a delightful experience. Perfect for warm dinners or cozy gatherings, this soup is a true celebration of the harvest season.
N/A
Servings
153
Calories
13
Ingredients
Ingredients
Ripe plum tomatoes
1.5 (lbs, halved)
Olive oil
5 (tablespoons)
Minced garlic cloves
2 (minced)
Dried oregano
0.5 (teaspoon, crumbled)
Dried basil
0.25 (teaspoon, crumbled)
Fresh ground black pepper
0.5 (teaspoon)
Finely chopped onion
0.5 (cup)
Chicken broth
1 (cup)
Dry red wine
0.25 (cup)
Heavy cream
0.75 (cup)
Tomato paste
0.5 (cup)
Sugar
to taste (optional)
Freshly grated Parmesan cheese
2 (tablespoons, optional)
Instructions
1
Preheat your oven to 475°F (245°C).
2
Slice the ripe plum tomatoes in half lengthwise and place them cut-side down on a jelly-roll pan.
3
Generously brush the halved tomatoes with 3 tablespoons of olive oil, ensuring they are well-coated.
4
Sprinkle the minced garlic, crumbled oregano, crumbled basil, and fresh ground black pepper over the tomatoes.
5
Roast the tomatoes in the preheated oven for 15 to 20 minutes, or until their edges are nicely charred.
6
Carefully scrape the roasted tomatoes, along with the oil and herbs, into a food processor.
7
Process the mixture until it reaches a chunky consistency, with small pieces and charred black specks remaining visible.
8
In a medium saucepan, heat the remaining 2 tablespoons of olive oil over medium heat and sauté the finely chopped onion until it becomes translucent.
9
Whisk in the roasted tomato puree, followed by the chicken broth and dry red wine.
10
Stir in the tomato paste and mix well until combined.
11
Gently heat the heavy cream in a separate saucepan and slowly whisk it into the tomato mixture, ensuring a smooth blend.
12
Taste the soup and add sugar if needed to balance the acidity.
13
If desired, stir in the freshly grated Parmesan cheese for added depth and flavor.
14
Season with salt and black pepper to taste, then bring the soup to a gentle simmer, allowing the flavors to meld together.
Nutrition Information
11.5g
Fat
9g
Carbs
2.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Roasted Tomato and Cream Soup with Herb Infusion?
This soup features roasted plum tomatoes, garlic, herbs, and heavy cream for a rich, velvety texture.
Which tomatoes are best for this recipe?
Ripe plum tomatoes are ideal for their flavor and roasting qualities.
At what temperature should I roast the tomatoes?
Preheat the oven to 475°F (245°C) for roasting the tomatoes.
How long do the tomatoes need to roast?
Roast the tomatoes for 15 to 20 minutes until their edges are nicely charred.
How should I prepare the tomatoes for roasting?
Slice the tomatoes in half lengthwise and place them cut-side down on a jelly-roll pan.
What herbs are used in this soup?
The recipe uses dried oregano and dried basil, along with fresh garlic and black pepper.
How much olive oil is required?
A total of 5 tablespoons of olive oil is used: 3 for roasting and 2 for sautéing.
Do I need to peel the tomatoes after roasting?
No, the roasted tomatoes are processed with their oil and herbs into a chunky puree.
What texture should the tomato puree have?
It should be a chunky consistency with small pieces and charred black specks remaining visible.
What kind of onion is needed?
The recipe calls for half a cup of finely chopped onion.
Is there alcohol in this soup?
Yes, the recipe includes 0.25 cup of dry red wine to enhance the flavors.
What type of broth is used?
The recipe specifies using 1 cup of chicken broth.
How is the heavy cream added to the soup?
Heat the cream in a separate saucepan and slowly whisk it into the tomato mixture.
Is sugar necessary for this recipe?
Sugar is optional and can be added to taste to balance the acidity of the tomatoes.
Can I add cheese to this soup?
Yes, you can stir in 2 tablespoons of freshly grated Parmesan cheese for added depth.
How many calories are in a serving?
There are approximately 153 calories per serving of this soup.
How much protein does this soup provide?
Each serving contains about 2.25g of protein.
What is the fat content of this recipe?
The soup contains 11.5g of fat per serving.
How many carbohydrates are in the soup?
Each serving contains 9g of carbohydrates.
Is this a quick recipe to make?
Yes, it is tagged as a quick recipe suitable for warm dinners or gatherings.
Can I make this soup vegetarian?
Yes, by substituting the chicken broth with vegetable broth, the soup becomes vegetarian.
What equipment is needed to puree the tomatoes?
A food processor is used to achieve the desired chunky consistency.
Should the tomatoes be well-coated in oil?
Yes, generously brush the halved tomatoes with olive oil to ensure they are well-coated before roasting.
What is the final step in the cooking process?
Bring the soup to a gentle simmer after seasoning to allow the flavors to meld together.
How much tomato paste is used?
The recipe calls for 0.5 cup of tomato paste to be stirred into the mixture.
Can I use fresh herbs instead of dried?
While dried are specified, you can use fresh herbs by adjusting the quantity to your taste.
Is this soup suitable for cozy gatherings?
Yes, its rich and velvety texture makes it a true celebration of the harvest season.
What is the role of the red wine?
The dry red wine adds a splash of sophistication and helps enhance the aromatic flavors.
Should the onion be translucent?
Yes, sauté the finely chopped onion until it becomes translucent before adding other ingredients.
What type of garlic should be used?
Use 2 minced garlic cloves sprinkled over the tomatoes before they are roasted.