Tomato Cream Soup

Name: Tomato Cream Soup
Total time: 50 min
Yield: 3
Ingredients: basil — несколько листьев; cream — 100 мл; garlic — 2 зубчика; olive oil — 2 ст. л.; onion — 1 шт; tomatoes — 800 г; black pepper — по вкусу; salt — 1 ч. л.; sugar — щепотка; water — 300 мл

Editorial 50 min 3 servings

Beginner 50 kcal/100 g updated November 13

A delicate soup of roasted tomatoes with garlic and basil, softened with cream. Good with croutons or lavash.

Lunch
Dinner
European
Vegetarian
Gluten-free

Method

Preheat the oven to 200 °C. Cut the tomatoes into 4 pieces, coarsely chop the onion and peel the garlic.
Spread the vegetables on a baking sheet, drizzle with olive oil, then add salt and pepper. Roast for 30–35 minutes, until the edges start to brown.
Transfer the vegetables with their juices to a pot, pour in hot water and blend to a smooth purée.
Bring the soup to a boil, add a pinch of sugar to soften the acidity and simmer over low heat for 5 minutes.
Pour in the cream and heat for 2–3 minutes without letting it boil. Serve with torn basil leaves.