Yen Can Cook ~ Roasted Tomato Soup
The reason why I cooked this tomato soup is quite “unusual”. （＾ｖ＾）
I bought a new batch of tableware and props for photography purpose from Taobao and there is a soup plate in dark colour in that collection. I was thinking of different types of soup dish that can complement my plate and tomato soup with vibrant orangey hue stood out as one of the best choices! Or do you have any other dishes that I can try next time?
There are numerous of tomato soup recipes online with countless variations and combinations. My version is rather simple with just a few ingredients are needed but it results in a creamy, smooth, and broth that bursting with brightness and flavours. My homemade croutons went really well with the soup too!
Ingredients (Serve: 3-4)
1 – 1.2kgs ripe tomatoes (any types of tomatoes)
3 cloves garlic, peeled
1 yellow onion, sliced
2 tablespoons olive oil
2 tablespoons butter
1200ml stock/water
Salt and black pepper to taste
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Step 1: Preheat oven to 200 °C.
Step 2: Wash and cut the tomatoes into halves. Spread the tomatoes, garlic and onions onto a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove from the oven and set aside.
Step 3: In a pot, melt the butter then add in the roasted tomatoes, garlic and onion (Step 2). Pour in the stock/water, bring to a boil then reduce heat and simmer for 15 to 20 minutes. Let cool.
Step 4: Blend the tomato mixture (Step 3) until smooth and creamy. Pour the puréed soup back into the pot and reheat it over a medium heat for a few minutes. Season to taste with salt and black pepper.
Step 5: Serve with croutons or shaved Parmesan cheese.
Note: You may add cream/yogurt for a creamier consistency. But the soup should not be boiled after the cream or yoghurt has been added or it may split.
HAPPY COOKING!
#dudukrumah #stayathomeagain #stayhealthy
I really love to drink tomato soups. I seldom see them in restaurant menus as they prefer to serve mushrooms or pumpkin soups instead. Yours looked delicious and yummy.
I must say that I always salute your props ad photography skills to make the food and dishes look more appetizing. Respect! Terbaik!
TM, I also wonder why tomato soup seldom appear in restaurants’ menu. Thank you for your compliment, those tableware and props really can make an ordinary dish becomes extra ordinary, hehe 😛
When I was young, I used to love canned tomato soup. I love it with toast. Your recipe is simple to follow, so I should make this soup to enjoy!
PH, I think I never have canned tomato soup 😛
Heheh, nice looking plate 🙂 Like you, I also like to buy plates for photography purposes coz I get bored looking at the same plates. I’m also thinking what we can serve on dark plates is very limited, that’s why I usually stay away from black (or dark coloured) plates coz I feel white plates show off the food (and its colours) in the best way. But then again, black plates are sophisticated, high end looking. P/S: Anything white, bright orange or red will do…you could try something marinara, carbonara or panna cotta with strawberry sauce…hihihi! 😉
Kris, tableware is now giving me more excitement than clothing or accessories >_< I have many white or light colour plates/bowls, so I think I should get some dark colour one to add more varieties to my collection. Actually I'm think of making something in green, haha!
perfect soup to suit your tableware! 😀
Sean, thank you 🙂
Ooo this one style mat salleh!
KY, yes, majority of my recipes are Chinese style, but must provide a diversity of choices to my reader mah, right?