Next Level Tomato Soup
Ingredients:
1 kg ripe tomatoes, quartered
1 onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
1 tsp sugar
1 tbsp balsamic vinegar
500ml vegetable stock
100ml double cream
Fresh basil leaves, torn (for garnish)
Salt and pepper to taste
Directions:
Roast the Tomatoes: Preheat your oven to 200°C (400°F). Spread the quartered tomatoes on a baking sheet, drizzle with 1 tbsp of olive oil, and sprinkle with sugar. Roast for 25-30 minutes until soft and slightly caramelized.
Cook the Base: In a large pan, heat the remaining 1 tbsp of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened. Stir in the roasted tomatoes, balsamic vinegar, and vegetable stock. Bring to a simmer and cook for 10 minutes.
Blend the Soup: Use an immersion blender to blend the soup until smooth. Stir in the double cream and season with salt and pepper to taste.
Serve: Ladle the soup into bowls, garnishing with torn basil leaves. Serve hot with crusty bread.
Prep Time: 10 mins | Cooking Time: 45 mins | Total Time: 55 mins�Kcal: Approx. 200 kcal per serving | Servings: 4
