Creamy Tomato Soup

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Total Time
45 min
Difficulty
Easy
Watch Recipe Video
4:54 min
Simple Tasty Recipes

Ingredients for 6 Servings

  • 1.2 kg
    Roma tomatoes
  • 600 g
    Cherry tomatoes
  • 2 cloves
    garlic
  • 3 tbsp
    olive oil
  • salt
  • pepper
  • 1 large
    onion
  • 1
    red bell pepper
  • 100 g
    potatoe
  • 3 tbsp
    tomato paste
  • 1 L
    vegetable broth
  • ½
    a bunch of fresh basil
  • ¼ cup
    heavy cream

Total Time

  • Preparation Time
    15 min
  • Cooking Time
    30 min

Goes Great with

Method

  1. Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.

  2. While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.

  3. Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.

  4. Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.

  5. Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy garlic bread

Goes Great with

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