CLASSIC SERIES
Garden Fresh
Creamy Tomato Soup
👨â€ğŸ³ Chef's Secret
Roast the tomatoes and garlic together with a sprinkle of sugar before blending. The roasting caramelizes the natural sugars, giving the soup a deep, smoky richness that stovetop simmering can't match.
Ingredients
- 3 lbs Fresh Roma tomatoes, halved
- 4 Cloves Garlic, peeled
- 1 Large Onion, roughly chopped
- 2 tbsp Olive oil
- 2 cups Vegetable or chicken stock
- 1/2 cup Heavy cream
- Fresh basil leaves
Preparation Steps
- Roasting: Place halved tomatoes and garlic on a baking sheet. Drizzle with olive oil and roast at 400°F (200°C) for 40 mins until slightly charred.
- Sauté: In a large heavy-bottomed pot, sauté chopped onion in olive oil until soft and translucent (about 5-7 mins).
- Combine: Add the roasted tomatoes and garlic into the pot. Pour in the stock and basil leaves. Simmer for 15 mins.
- Blending: Use an immersion blender (or transfer in batches to a regular blender) and blend until completely smooth and velvety.
- Final Cream: Stir in the heavy cream and season with salt and pepper. Simmer for another 2-3 mins. Serve with a sprinkle of fresh basil and crusty bread.