Peruvian & World Recipes

Roasted Tomato Soup

Roasted Tomato Soup
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Roasted Tomato Soup

Course: All Recipes, First Course, Main DishesCuisine: Spanish

Indulge in the rich, velvety essence of Roasted Tomato Soup, crafted with ripe tomatoes, garlic, and onion roasted to perfection. Enhanced with a blend of spices, broth, and creamy richness, crowned with a sprinkle of Parmesan.

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Ingredients

  • 3 Lb. fresh tomatoes

  • 6 fresh cloves garlic, peeled

  • 1 medium yellow onion, peeled and quartered

  • 1/3 cup olive oil

  • 2 tsp. salt

  • 1/2 tsp. freshly ground black pepper

  • 1 cups vegetable or chicken broth*

  • 2 Tbsp butter

  • Pinch pepperoncini powder

  • 1 tsp. Italian seasoning

  • 1/4 cup heavy cream

  • 1/2 cup grated Parmesan cheese, divided

Directions

  • Heat the oven to 450° Fahrenheit.
  • Core and cut tomatoes in halves, or if they are large, cut them into quarters.
  • Line a baking tray with aluminum foil, and spread the tomatoes, onion, and garlic cloves. Drizzle over with olive oil, and season with salt and pepper. Toss well.
  • Roast the tomatoes 30 to 40 minutes. Then cool down at room temperature for about 20 minutes.
  • In a blender add 1 cup of cold stock, then -carefully- transfer the roasted tomatoes, onion, garlic cloves, and all the pan juices, Italian seasoning, and pepperoncino powder. Blend until smooth.
  • Place a large pot or Dutch oven over medium-high heat with blended veggies and bring to a simmer for about 15 minutes.
  • Turn off the heat, add cream and half of the Parmesan cheese. Mix.
  • Taste the soup, and if needed add more salt.
  • Note
  • The amount of broth will depend on how juicy your tomatoes are after roasting. Add more broth according to the consistency you are looking for.

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