Homemade Tomato Soup (Fresh Tomatoes)
, Serves 6
A roasted fresh-tomato soup, charred under the broiler, then blended with chicken broth and herbs.
| prepPreheat oven to 450°F / 230°C | ||||||
| 1.35 kg ripe tomatoes | Cut tomatoes into quarters | Toss with veg, oil & seasoning | Roast 450°F / 230°C, 25 min; broil 3-4 min | Boil broth, add roasted veg & herbs | Blend smooth, stir in cream | Top with Parmesan & basil |
| 4 cloves garlic, peeled | ||||||
| 1/2 onion, diced | ||||||
| 1/2 red bell pepper, diced | ||||||
| 2 tbsp olive oil | ||||||
| salt and black pepper, to taste | ||||||
| 1/2 tsp dried basil | ||||||
| 1/2 tsp dried oregano | ||||||
| 475 ml chicken broth | ||||||
| 2 tbsp fresh herbs (basil, parsley, oregano) | ||||||
| 120 ml heavy whipping cream (optional) | ||||||
| 25 g shredded Parmesan (for garnish, optional) | ||||||
| thinly sliced fresh basil leaves (for garnish, optional) | ||||||
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