Roasted tomato soup with cilantro crema
Time: 50 min. preparation time, 20 min. baking time
Nutrition: Calories ca 378 / Protein 5g / Carbohydr. 19g / Fat 28g
Ingredients (2 servings)
|60 ml||white wine|
|200 ml||vegetable stock|
|70 g||sour cream|
|30 ml||olive oil|
soup ladle, baking dish, oven, hand blender, small saucepan with lid, strainer, large bowl, cooking spoon, cutting board, knife, small bowl
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.
Preheat the oven to 200°C/400°F. Quarter shallots. Crush garlic. Remove the stems from the tomatoes and quarter them.
oven, cutting board, knife
2 shallots / 1 clove garlic / 500 g tomatoes
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.
casserole dish, oven
1 sprig thyme / 1 sprig rosemary / 1 chili / 30 ml olive oil / 1 tbsp sugar / salt / pepper
Transfer the roasted vegetables to a small saucepan, sauté briefly, deglaze with white wine, and reduce for approx. 2 – 3 min.
small sauce pan with lid, cooking spoon
60 ml white wine
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
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
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.
cooking spoon, knife, small bowl, chopping board
70 g sour cream / 10 g cilantro / 1 lemon / salt / pepper