Cream Of Roasted Tomato Soup Recipe

Name: Cream Of Roasted Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 3/8 cups tomatoes different varieties, halved; 1/2 onion peeled and whole; 1 red chili pepper seeded, optional; olive oil drizzle; sugar; 6 7/8 tablespoons cream cheese; salt; ground black pepper; 1 cup chicken stock; cilantro for garnish; lime wedges for garnish

Servings: persons

3 3/8 cups tomatoes different varieties, halved
1/2 onion peeled and whole
1 red chili pepper seeded, optional
olive oil drizzle
sugar
6 7/8 tablespoons cream cheese
salt
ground black pepper
1 cup chicken stock
cilantro for garnish
lime wedges for garnish

1
Preheat the oven to 200 degrees Celsius.
2
Line a baking tray with parchment paper and scatter the top with the halved tomatoes cut-side up, onion, and chili pepper.
3
Drizzle everything with olive oil and sprinkle some sugar over the tomatoes only.
4
Roast 20 minutes or until softened. Let cool a bit then peel the tomatoes and chili pepper.
5
Add the tomatoes, chili, and onion into a food processor with the juices from the pan. Blend until smooth.
6
Add in the cream cheese and salt and pepper to taste. Blend again.
7
Add in the stock until reaching your desired consistency for the soup.
8
Serve garnished with cilantro leaves on top and a wedge of lime.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 3/8 cups tomatoes different varieties, halved, 1/2 onion peeled and whole, 1 red chili pepper seeded, optional, olive oil drizzle, and more.

Yes, Cream Of Roasted Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Roasted Tomato Soup

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