Tomato Cream Soup

  • Difficulty: Medium
  • 45 minutes
  • 2 servings

This tomato soup is passed through a sieve, to get a fine cream. Flavored with garlic, thyme, and fresh basil, this is the perfect dish for a light dinner.

Ingredients

1 pound cherry tomato
2 tablespoons of olive oil
salt
3 garlic cloves, diced
fresh thyme sprigs
1 onion, diced
1 celery stick, chopped
1 leek, white-part only, chopped
1 tablespoon tomato paste
10 fresh basil leaveses
10 ounces of canned tomatoes
1 ½ cups of vegetable stock
fresh parsley, chopped
pepper

Steps

  1. Preheat the oven to 430˚F/220˚C.
  2. Add the cherry tomatoes to a baking dish. Drizzle olive oil, sprinkle salt, add the garlic, and fresh thyme. Move to the oven and roast for 10 minutes.
  3. Heat 1 tablespoon of olive oil into a skillet. Add the onion, celery, and leek. Stir, cover the skillet, and cook on low heat until they are soft.
  4. Add the tomato paste, fresh basil, canned tomatoes, roasted tomatoes, and vegetable stock. Cover and simmer for 20 minutes.
  5. Add fresh parsley, cover again and simmer for 5 more minutes.
  6. When the vegetables are cooked through, pass them through a strainer by pressing down with a spatula or spoon. Season the soup with pepper before serving it.

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