Roasted tomato soup with cilantro crema

Roasted tomato soup with cilantro crema

59 ratings

Barbara, actress


„A creamy, vegetarian appetizer with the intense flavor of roasted tomatoes.“

Difficulty

Easy 👌
50
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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
Metric
Imperial
  • 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

Utensils

  • soup ladle
  • baking dish
  • oven
  • hand blender
  • small saucepan with lid
  • strainer
  • large bowl
  • cooking spoon
  • cutting board
  • knife
  • small bowl

Enjoy with

Verdicchio, 2012
The robust nature of this particularly fresh white wine rounds off the intense flavor of the soup, without influencing its aroma. Enjoy this classic from Central Italy between 9 - 11°C/50°F.

Nutrition per serving

Cal
378
Protein
5g
Fat
28g
Carb
19g

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 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 sour cream
  • 10 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.