Roasted Tomato Soup With Chipotle Cream Recipe

Name: Roasted Tomato Soup With Chipotle Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 pounds plum tomatoes; Salt; Freshly ground black pepper; Pinch sugar; 3 garlic cloves; a few sprigs thyme; 1 tablespoon unsalted butter; 1/2 medium onion, coarsely chopped; 1 stalk celery, thinly sliced; 1 tablespoon rice; 1/2 cup sour cream or creme fraiche; 1 1/2 teaspoons seeded and finely chopped chipotle chile in adobo

Servings: persons

2 tablespoons olive oil
3 pounds plum tomatoes
Salt
Freshly ground black pepper
Pinch sugar
3 garlic cloves
a few sprigs thyme
1 tablespoon unsalted butter
1/2 medium onion, coarsely chopped
1 stalk celery, thinly sliced
1 tablespoon rice
1/2 cup sour cream or creme fraiche
1 1/2 teaspoons seeded and finely chopped chipotle chile in adobo

1
Heat oven to 450u00b0F. Lightly oil the bottom of a large baking dish.
2
Place the tomatoes in one layer in the baking dish with the cut side down (you may need to use more than one baking dish.) Sprinkle them with salt, pepper and sugar and drizzle them with a little olive oil. Slice off the tips of the garlic cloves but leave the root end intact. Do not peel them. Distribute the garlic and thyme around the tomatoes. Bake them on the upper shelf of the oven until they are soft and their skins are loose and wrinkled, 35 to 40 minutes. If the skins are slightly charred, so much the better for flavor.
3
Meanwhile, melt the butter in a large (3 to 4-quart) pot over medium heat. Add the onion and celery and cook gently until they are tender, about 8 minutes.
4
Remove the tomatoes from the oven and fish out the garlic cloves and the thyme. Discard the thyme and slip off the husks of the garlic cloves. Add the tomatoes and their juices to the pot with the garlic and rice. Simmer gently for 10 minutes.
5
Puree the soup in a blender until very smooth, in batches if necessary. Rinse out the pot. For a silky smooth soup, pass it through a food mill or strainer to eliminate tiny bits of tomato skin and seeds. Add the blended soup back to the pot with enough water (about 1 cup, depending on juiciness of tomatoes) to thin it to the consistency of heavy cream. Reheat the soup and season with more salt and pepper if necessary.
6
Stir the chopped chiles into the sour cream and float a spoonful on top of each bowl of soup.

344

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 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 pounds plum tomatoes, Salt, Freshly ground black pepper, and more.

Yes, Roasted Tomato Soup With Chipotle Cream 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.

Roasted Tomato Soup With Chipotle Cream

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