/images.kitchenstories.io/recipeImages/02_07_AromatischeTomatensuppeMitKorianderSchmand_titlePicture.jpg)
Roasted tomato soup with cilantro crema
Ingredients
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
How-To Videos
How to prepare a chili
Homemade vegetable stock
How to chop herbs
How to cut an onion
Nutrition per serving
Step 1/ 6
- 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
- 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
- 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
- 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
- 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
- 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!
Tags
More delicious ideas for you
- veganHot chickpea soupTeam
- veganSweet potato soup with chili tomatoesAlex Hiller
- vegetarianSweet chestnut soupTeam
- vegetarianRed beet soupTeam
- veganRoasted cauliflower soupJulia Stephan
- vegetarian5-ingredient mushroom quesadillas with spicy sour creamDevan Grimsrud
- vegetarianLemony chickpea stew with spinach and fetaMartina Trommer
- vegetarianEasy tomato tartCarolin Roitzheim
