Creamy Tomato Soup
A delicious and comforting creamy tomato soup with roasted tomatoes, onions, garlic, and a smooth, rich texture.
Equipment
Ingredients
- 14 oz Plum Tomatoes halved
- 1 Onion quartered
- 1/2 head Garlic
- 2 small Potatoes peeled and sliced
- 4 cups Chicken Stock
- 2 tbsp Olive Oil for drizzling
- Salt and Black Pepper to taste
- Basil optional, for garnish
- Choice of Cheese; Mozzarella, Pecorino, or Parmigiano optional, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes, quartered onion, and half a garlic head on a baking sheet. Drizzle with olive oil, then season with salt and black pepper.
- Roast in the oven for about 35 minutes, until the tomatoes are soft and caramelized.
- Meanwhile, in a pot, bring the chicken stock to a boil and add the potatoes. Cook until potatoes are tender.
- Remove the skins from the roasted tomatoes. Place the tomatoes, onions, garlic, potatoes, and chicken stock into a blender. Blend until smooth and creamy.
- Serve hot, garnished with basil and optionally cheese.
Notes
For a richer flavor, use homemade chicken stock. Garnish with cheese for added creaminess.
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