Creamy Tomato Soup
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Total Time
45 min
Difficulty
Easy
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Simple Tasty Recipes
Ingredients for 6 Servings
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1.2 kgRoma tomatoes
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600 gCherry tomatoes
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2 clovesgarlic
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3 tbspolive oil
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salt
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pepper
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1 largeonion
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1red bell pepper
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100 gpotatoe
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3 tbsptomato paste
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1 Lvegetable broth
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½a bunch of fresh basil
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¼ cupheavy cream
Total Time
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Preparation Time15 min
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Cooking Time30 min
Goes Great with
Method
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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.
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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.
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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.
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Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
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Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy garlic bread
Goes Great with