Creamy Roasted Tomato Soup

Name: Creamy Roasted Tomato Soup
Yield: 6 servings
Ingredients: 1 kg Canned tomatoes; 300 g Fresh tomato; 120 g Onion; 1 small head Garlic; 50 ml Olive oil; 50 g Butter; 2 tbsp Sugar; Oregano, to taste; Basil, to taste; Salt, to taste; 300 ml Water; 50 ml Cream

Roasted tomatoes, onion and garlic blend with a gently simmered tomato base and cream for a smooth, comforting soup.

Serves 6

Ingredients

1 kgCanned tomatoes
300 gFresh tomato
120 gOnion
1 small headGarlic
50 mlOlive oil
50 gButter
2 tbspSugar
Oregano, to taste
Basil, to taste
Salt, to taste
300 mlWater
50 mlCream

Equipment

Baking dish
Oven
Pot
Blender

Method

Halve the fresh tomatoes and prepare the onion and garlic for roasting.
Arrange the fresh tomatoes, onion and garlic in a baking dish. Drizzle with the 50 ml olive oil and season with salt.
Roast at 200°C for approximately 25–30 minutes, until the vegetables are softened and beginning to brown.
While the fresh vegetables are roasting, add the canned tomatoes, butter, sugar, oregano, basil and 300 ml water to a pot. Bring to a gentle simmer and cook over low heat for approximately 40 minutes.
Peel the roasted fresh tomatoes. Add them and the roasted onion to the pot. Squeeze the softened roasted garlic from its skin into the pot.
Simmer everything together for approximately 10 more minutes.
Blend until smooth.
Stir in the cream.
If the soup is too thick, add additional water as needed to reach the desired consistency. Taste and adjust salt if needed.
Serve as is, or optionally garnish with crumbled Greek/Bulgarian-style white cheese or mini mozzarella.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.