Roasted tomato soup with cilantro crema

Roasted-tomato-soup-with-cilantro-crema-6
A creamy, vegetarian appetizer with the intense flavor of roasted tomatoes.

 

Difficulty: Easy

Time: 50 min. preparation time, 20 min. baking time

Nutrition: Calories ca 378 / Protein 5g / Carbohydr. 19g / Fat 28g

Ingredients (2 servings)

500 gtomatoes
2shallots
1 clovegarlic
1 sprigthyme
1 sprigrosemary
1chili
60 mlwhite wine
200 mlvegetable stock
70 gsour cream
10 gcilantro
1lemon (juice)
30 mlolive oil
1 tbspsugar
salt
pepper

Utensils

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

Wine Tip

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.

Step 1

Roasted tomato soup with cilantro crema

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

Step 2

Roasted tomato soup with cilantro crema

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

Step 3

Roasted tomato soup with cilantro crema

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

Step 4

Roasted tomato soup with cilantro crema

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

Step 5

Roasted tomato soup with cilantro crema

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

Step 6

Roasted tomato soup with cilantro crema

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