1
Step 1
5 minPreheat your oven to 400°F (200°C).
This roasted tomato soup is rich and flavorful, combining roasted tomatoes, garlic, and herbs with a creamy finish. The addition of sun-dried tomatoes and chili flakes adds depth and a hint of heat, making it a comforting choice for any meal.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Medium | Cook Time 75 min | Servings 4 | Serving Size 1 bowl (1.5 cups) | Est. Calories 404 per serving |
Carbs 65.8g (24%) | Protein 9.5g (19%) | Fats 18.4g (24%) | Daily Diet 2000 cal (20%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
tomatoes
6 piece
halved
garlic
4 clove
rosemary
2 sprig
thyme
2 sprig
onion
1 piece
sliced
shallot
2 piece
sliced
olive oil
2 tbsp
salt
1 tsp
chili flakes
0.5 tsp
vegetable broth
4 cup
calabrian chili
1 tbsp
chopped
sun-dried tomato
0.5 cup
chopped
tomatoes
6 piece
halved
garlic
4 clove
rosemary
2 sprig
thyme
2 sprig
onion
1 piece
sliced
shallot
2 piece
sliced
olive oil
2 tbsp
salt
1 tsp
chili flakes
0.5 tsp
vegetable broth
4 cup
calabrian chili
1 tbsp
chopped
sun-dried tomato
0.5 cup
chopped
basil
¼ cup
chopped
heavy cream
0.5 cup
Preheat your oven to 400°F (200°C).
Place halved tomatoes, garlic cloves, rosemary, thyme, sliced onion, and sliced shallots on a baking sheet. Drizzle with olive oil, and sprinkle with salt and chili flakes.
Roast in the preheated oven for about 1 hour, until the vegetables are tender and slightly caramelized.
Transfer the roasted vegetables to a large pot. Add vegetable broth, chopped calabrian chili, and chopped sun-dried tomatoes. Bring to a simmer over medium heat.
Use an immersion blender to blend the soup until smooth. Stir in the chopped basil and heavy cream. Heat through for an additional 5 minutes.
