Roasted tomato soup with cilantro crema

Roasted tomato soup with cilantro crema

Based on 135 ratings

Difficulty

Easy 👌

Preparation

50 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
500 g
tomatoes
2
shallots
1 clove
garlic
1 sprig
thyme
1 sprig
rosemary
1
chili
60 ml
white wine
200 ml
vegetable stock
70 g
sour cream
10 g
cilantro
1
lemon (juice)
30 ml
olive oil
1 tbsp
sugar
salt
pepper
MetricImperial

Utensils

oven, cutting board, knife, casserole dish, small sauce pan with lid, cooking spoon, soup ladle, hand blender, strainer, large bowl, small bowl, chopping board

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How-To Videos

how-to-prepare-a-chili

How to prepare a chili

homemade-vegetable-stock

Homemade vegetable stock

how-to-chop-herbs

How to chop herbs

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal378
Fat28 g
Protein5 g
Carb19 g
  • Step 1/6

    Preheat the oven to 200°C/400°F. Quarter shallots. Crush garlic. Remove the stems from the tomatoes and quarter them.
    • 2 shallots
    • 1 clove garlic
    • 500 g tomatoes
    • oven
    • cutting board
    • knife

    Preheat the oven to 200°C/400°F. Quarter shallots. Crush garlic. Remove the stems from the tomatoes and quarter them.

  • Step 2/6

    Place the shallots, garlic, tomatoes, thyme, rosemary, and chili into a baking dish. Season with olive oil, sugar, salt, and pepper and mix well. Roast in a preheated oven at 200°C/400°F for approx. 20 – 25  min.
    • 1 sprig thyme
    • 1 sprig rosemary
    • 1 chili
    • 30 ml olive oil
    • 1 tbsp sugar
    • salt
    • pepper
    • casserole dish
    • oven

    Place the shallots, garlic, tomatoes, thyme, rosemary, and chili into a baking dish. Season with olive oil, sugar, salt, and pepper and mix well. Roast in a preheated oven at 200°C/400°F for approx. 20 – 25 min.

  • Step 3/6

    Transfer the roasted vegetables to a small saucepan, sauté briefly, deglaze with white wine, and reduce for approx. 2 – 3 min.
    • 60 ml white wine
    • small sauce pan with lid
    • cooking spoon

    Transfer the roasted vegetables to a small saucepan, sauté briefly, deglaze with white wine, and reduce for approx. 2 – 3 min.

  • Step 4/6

    Add vegetable stock until the tomatoes are completely covered. Reduce for approx. 10 - 15 min. until the tomatoes and shallots are softened.
    • 200 ml vegetable stock

    Add vegetable stock until the tomatoes are completely covered. Reduce for approx. 10 - 15 min. until the tomatoes and shallots are softened.

  • Step 5/6

    Puree the soup with a hand blender and strain it into a large bowl to remove the tomato skins and seeds.
    • soup ladle
    • hand blender
    • strainer
    • large bowl

    Puree the soup with a hand blender and strain it into a large bowl to remove the tomato skins and seeds.

  • Step 6/6

    For the cilantro crema, stir the lemon juice and freshly chopped cilantro into the sour cream. Season generously with salt and pepper. Add some cream to the hot tomato soup to serve.
    • 70 g sour cream
    • 10 g cilantro
    • 1 lemon
    • salt
    • pepper
    • cooking spoon
    • knife
    • small bowl
    • chopping board

    For the cilantro crema, stir the lemon juice and freshly chopped cilantro into the sour cream. Season generously with salt and pepper. Add some cream to the hot tomato soup to serve.

  • Enjoy your meal!

    Roasted tomato soup with cilantro crema

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