Ingredients with Measurements:
- 2 pounds Roma tomatoes, halved lengthwise
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups vegetable broth
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Baking sheet
- Blender or food processor
Step-by-Step Instructions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place tomatoes, cut side up, on a baking sheet. Drizzle with olive oil and sprinkle with garlic, oregano, basil, sugar, salt, and pepper.
3. Roast in preheated oven for 30 minutes.
4. Transfer roasted tomatoes to a blender or food processor. Add vegetable broth and blend until smooth.
5. Pour blended soup into a large saucepan and bring to a simmer over medium heat.
6. Stir in heavy cream and parsley and simmer for 5 minutes.
7. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Temperature: 400 degrees F (200 degrees C)
Serving Size: 4
Nutritional Information (per serving):
Calories: 157 kcal
Carbohydrates: 12 g
Protein: 3 g
Fat: 11 g
Saturated Fat: 4 g
Cholesterol: 17 mg
Sodium: 745 mg
Potassium: 441 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 1645 IU
Vitamin C: 30.3 mg
Calcium: 51 mg
Iron: 1.3 mg
Substitutions for Ingredients:
- Heavy cream can be substituted with coconut cream or almond milk.
- Vegetable broth can be substituted with chicken broth or beef broth.
Variations:
- Add 1/2 cup cooked diced bacon for a smoky flavor.
- Add 1/2 cup cooked diced chicken for a heartier soup.
- Add 1/4 cup grated Parmesan cheese for a cheesy flavor.
Tips and Tricks:
- Make sure to roast the tomatoes until they are soft and lightly browned.
- If the soup is too thick, add more vegetable broth or water to thin it out.
- For a creamier soup, use an immersion blender to blend the soup until smooth.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a saucepan over medium heat until warmed through.
Presentation Ideas:
Serve in individual bowls with a dollop of sour cream or Greek yogurt and a sprinkle of fresh parsley.
Garnishes:
- Sour cream
- Greek yogurt
- Fresh parsley
- Grated Parmesan cheese
- Croutons
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested Side Dishes:
- Roasted vegetables
- Baked potatoes
- Garlic bread
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few minutes to thicken it up.
Food Safety Advice:
- Make sure to store the soup in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup in a saucepan over medium heat until warmed through.
Food History:
Tomatoes have been cultivated in the Mediterranean region since the 16th century. The first recorded recipe for tomato soup was published in 1770.
Flavor Profiles:
This soup has a savory and slightly sweet flavor with a hint of garlic and herbs.
Serving Suggestions:
Serve with a grilled cheese sandwich, Caesar salad, or garlic bread.
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