Plum tomatoes roasted until sweet, then blended smooth with onion, garlic and cream.
1,200g
2piece
4clove
45ml
1tsp
1pinch
500ml
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,200g | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 4clove | — | — | |
| 4 | | 45ml | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 1pinch | — | — | |
| 7 | | 500ml | — | — | |
| 8 | 60ml | — | — | ||
| 9 | | 15g | — | — |
Preheat the oven
Halve the tomatoes through the equator.
Plum tomatoes · 1,200 g
Transfer the halved tomatoes to the roasting tin, cut side up.
Halve the onions on the board.
White onion · 2 pieceAdd the onion halves to the roasting tin.
Crush the unpeeled garlic cloves with the flat of a knife on the board.
Garlic · 4 cloveAdd the crushed garlic to the roasting tin.
Drizzle the olive oil evenly over the vegetables.
Light olive oil · 45 ml
Season generously with salt.
Salt · 1 tspGrind over a good pinch of black pepper.
Black pepper · 1 pinchPlace the roasting tin in the hot oven.
Roast until the tomatoes are collapsed and caramelised at the edges and the onion is tender.
Remove the roasting tin from the oven.
Tip the entire contents of the roasting tin, including all juices, into a large saucepan. Squeeze the garlic flesh from the skins and discard the skins.
Pour in the vegetable stock.
Vegetable stock · 500 mlBring to a gentle simmer and cook for 15 minutes to meld the flavours.
Use a stick blender to blitz the soup until completely smooth.
Pour in the cream.
Stir gently over a low heat until the cream is fully incorporated and the soup is heated through.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Preheat the oven⏱ 10 min |
| 2 | 1,200 g | | Halve the tomatoes through the equator.⏱ 1 min 30sResultHalved plum tomatoes |
| 3 | Halved plum tomatoesstep 2 | | Transfer the halved tomatoes to the roasting tin, cut side up.⏱ 10sResultHalved plum tomatoes |
| 4 | 2 piece | | Halve the onions on the board.⏱ 30sResultHalved white onion |
| 5 | Halved white onionstep 4 | | Add the onion halves to the roasting tin.⏱ 10sResultHalved white onion and halved plum tomatoes |
| 6 | 4 clove | | Crush the unpeeled garlic cloves with the flat of a knife on the board.⏱ 20sResultLightly crushed garlic cloves |
| 7 | Lightly crushed garlic clovesstep 6 | | Add the crushed garlic to the roasting tin.⏱ 10sResultLightly crushed garlic cloves and halved white onion and halved plum tomatoes |
| 8 | 45 ml | | Drizzle the olive oil evenly over the vegetables.⏱ 10sResultHalved plum tomato mixture |
| 9 | 1 tsp | | Season generously with salt.⏱ 10sResultHalved plum tomato mixture |
| 10 | 1 pinch | | Grind over a good pinch of black pepper.⏱ 10sResultHalved plum tomato mixture |
| 11 | — | | Place the roasting tin in the hot oven.⏱ 10sResultHalved plum tomato mixture |
| 12 | — | | Roast until the tomatoes are collapsed and caramelised at the edges and the onion is tender.⏱ 40 minResultRoasted tomatoes and onion |
| 13 | — | | Remove the roasting tin from the oven.⏱ 10sResultRoasted tomatoes and onion |
| 14 | Roasted tomatoes and onionstep 13 | | Tip the entire contents of the roasting tin, including all juices, into a large saucepan. Squeeze the garlic flesh from the skins and discard the skins.⏱ 20sResultRoasted tomatoes and onion |
| 15 | 500 ml | | Pour in the vegetable stock.⏱ 10sResultRoasted tomatoes and onion and vegetable stock |
| 16 | — | | Bring to a gentle simmer and cook for 15 minutes to meld the flavours.⏱ 15 minResultStock-loosened roasted tomato soup |
| 17 | — | | Use a stick blender to blitz the soup until completely smooth.⏱ 1 minResultSmooth roasted tomato soup |
| 18 | 60 ml | | Pour in the cream.⏱ 10sResultSmooth roasted tomato soup and cream |
| 19 | — | | Stir gently over a low heat until the cream is fully incorporated and the soup is heated through.⏱ 30sResultCreamy roasted tomato soup |
| Total Time | 1 hr 6 min | ||
| Nutrient | per serving |
|---|---|
| 275kcal | |
| 4g | |
| 17g | |
| 5g | |
| 22g | |
| 15g | |
| 4g | |
| 1,589mg |
Plum tomatoes roasted until sweet, then blended smooth with onion, garlic and cream.
What you’ll doYou will roast halved plum tomatoes, onions, and crushed garlic in a hot oven until collapsed and caramelised, then transfer everything — juices included — to a saucepan. After simmering with vegetable stock for 15 minutes, you will blitz the soup smooth with an immersion blender before stirring in cream over a low heat. The main waiting points are the oven roast and the simmering stage; the blending step is where texture is decided.
