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Roasted Tomato Soup with Chile Cream

Roasted Tomato Soup with Chile Cream

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A fantastic seasonal recipe that uses tomatoes in this warm and creamy soup that's perfect for any night of the week. This tomato soup tastes even better served with a warm, crusty bread and a bottle of wine.


For the tomato soup:

  • 4 pounds heirloom tomatoes, quartered lengthwise
  • 4 large garlic cloves, unpeeled
  • 1 tablespoon unsalted butter
  • 3 tablespoons finely chopped shallot
  • ½ teaspoon dried oregano, crumbled
  • Salt and pepper, to taste
  • 1 ½ cups low-sodium chicken or vegetable broth, plus more to thin the soup
  • ¼ cup heavy cream
  • Fresh lemon juice, to taste

For the chile cream:

  • 1 fresh serrano or jalapeño, minced
  • 1 large garlic clove, peeled and mashed to a paste
  • ½ teaspoon salt
  • ½ cup crème fraîche or sour cream


For the tomato soup:

Preheat the oven to 350 degrees. Spread the tomatoes, skin side down, in 1 layer on 2 foil-lined sheet pans, nestling the garlic cloves between the tomatoes. Bake for 45 minutes to an hour, or until the tomatoes are very soft and their skin is dark brown. Remove from the oven and let the garlic and tomatoes cool in the pans.

In a heavy saucepan over low heat, add the butter and then the shallots, oregano, salt, and pepper, to taste, stirring until the shallot are soft. Then add the tomatoes, garlic (skins discarded), and the broth. Bring the mixture to a simmer and cover for about 15 minutes.

Then, in a blender or food processor, purée the soup in batches until it is very smooth. Run the soup through a sieve set over a clean bowl. Then whisk in the cream, any additional broth if the soup is too thick, the lemon juice, and any additional salt and pepper to taste*.

For the chile cream:

In a blender or food processor, blend together the chile, garlic paste, salt, and the crème fraîche until combined. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. Ladle the soup into bowls and drizzle each with the cream.

Roasted Tomato Soup with Chile Cream - Recipes

If you’re a tomato lover like I am, then you will love this soup. The tomatoes are firstly roasted to intensify their flavours and bring out the sugars. The selection of good quality tomatoes is of course important, you want sweetness and flavour. These days a lot of supermarket tomatoes taste like water chestnuts. So the best time to make this soup is when tomatoes are at their peak of the season. That’s also when fresh basil is in season, which is the other important ingredient. Master those two ingredients and you will have a soup to die for. There’s two options here, make it as a regular soup or take it to another level by adding some golden crunch puff pastry. The steam will rise pushing the dough into a dome shape making your soup look like a spectacular souffle from a fancy restaurant. Plus once you crack it open, a puff of fresh basil scented steam will permeate into your senses. It’s theatrical but it’s also a tasty combination. Happy soup!


    4.4 lb -2kg tomatoes 2 red onions 6 tbsp olive oil 6 garlic cloves 6 sprigs of thyme (2 tbsp dried) 1 tspn hot chili flakes 4 cups - 1 litre chicken or vegetable stock 1 bunch of fresh basil ¼ cup of heavy cream 1 egg yolk (optional) 3 sheets (cut in 2) of puff pastry


Remove stems and cores from each tomato. Slice tomatoes in half. Set aside. Peel and slice the red onions, set aside. Peel the garlic cloves and set aside.

add 2 tbsp olive oil to a roasting dish, add the sliced onions, the garlic cloves, scatter the fresh thyme, add all the tomatoes. Add the rest of the olive oil and toss until everything is evenly coated in oil. Bake for 30 to 45 min at 400°F – 200°C.

Place a large soup pot on high heat and transfer roasted tomatoes to pot. Remove any sprigs of thyme and toss out. Add the chili, salt and pepper to taste. (don’t over salt, finish seasoning at the end). Add all the chicken or vegetable stock. Scrunch up the fresh basil and shred finely. Add to soup and simmer gently for 15 to 20 minutes.

Add the cream and using a stick blender (or you can scoop soup with a ladle and use an upright blender in stages) blend until smooth. The soup is ready. If using puff pastry continue…

Place servings in oven proof soup bowls. Fill generously but not to the top. Leave to cool down so pastry doesn’t melt. Doesn’t have to be cold, just not steaming hot.

Make egg wash using one egg yolk and a dash of cream. Set aside.

Take a sheet of puff pastry and cut a circle approx half an inch larger than the top of your soup bowl. Use a plate, saucer, bowl or anything round as a cutting stencil. Place it on the pastry and carefully cut the dough using a sharp pointy knife. Mix the egg wash and brush the top of each pastry. Place the pastry circle over the soup bowl and fold the edges down and press firmly. Repeat process for each soup bowl.

Little Tips

Keep the bowls clean as any finger prints or egg wash will be visible once cooked. You can make these in advance (a few hours) and keep them in the fridge ready to bake.

Healing Roasted Tomato and Red Pepper Soup

  • Author: Emily Koch
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 4 1 x
  • Category: Soup, Appetizer, Entree, Side
  • Method: roasting, blending
  • Cuisine: Gluten Free, Vegan, Vegetarian
  • Diet: Gluten Free


This soup is packed with sweet roasted tomatoes and smoky roasted red bell peppers. It’s thick and comforting. It’s great on its own or delicious served with gluten free croutons, bread, or a grilled cheese sandwich.


  • 6 cups tomatoes (I used a combo of cherry and vine-ripened, but any kind will do)
  • 1 white onion, sliced
  • 2 tablespoons olive oil
  • Salt
  • 6 to 7 garlic cloves, peeled
  • 2 large red bell peppers
  • Red pepper flakes to taste (optional)
  • Salt to taste
  • 2 teaspoons red wine vinegar
  • 2 teaspoons olive oil


  1. Preheat your oven to 400 degrees.
  3. If using larger tomatoes, cut them into fourths.
  4. Place the tomatoes and onion on a large rimmed baking sheet (or divide into two smaller baking sheets if too close together). Toss with the olive oil and the salt and spread out evenly.
  5. Place the garlic cloves on a large piece of tin foil and drizzle with a little oil. Wrap the garlic up tightly so that the cloves are all laying flat. Place the garlic on the baking sheet.
  6. Roast everything for 20 to 22 minutes, flipping halfway through. Everything should be tender and the tomatoes will have released their juices.
  8. While the tomatoes are roasting start roasting the peppers.
  9. Gas Stove method: Turn two gas burners on high. Place a red pepper on each gas burner and allow the skin to char, about 2 to 3 minutes per side. Use tongs to rotate the pepper so each side is really black and blistered (see picture). You may see the skin catch on fire every once in awhile.That’s okay, it usually goes out quickly. Don’t walk away from the peppers.
  10. Broiler Method: Turn on your broiler. If you don ‘t have a broiler that is separate from your oven then you will need to wait until the tomatoes are done roasting. Place the peppers on a rimmed baking sheet and place them as close to the broiler as you can. Broil for 3 to 5 minutes per side, or until all the sides are well charred.
  11. Once the peppers are charred place them in a large mixing bowl. Cover tightly with plastic wrap. Allow the steam to help loosen the skin, about 5 minutes.
  12. Use a paper towel to peel off most of the blackened skin from the red pepper. Make sure to leave behind some char as it adds that smoky flavor. I actually like to leave a lot of the char on the pepper.
  13. Cut the bell pepper, removing the core and seeds.
  14. BLEND:
  15. Allow the roasted tomatoes to cool slightly. Add all ingredients to your blender, including the red wine vinegar, red pepper flakes, and olive oil, working in batches so that the blender is only halfway full at a time. Blend until smooth.
  16. Taste and adjust seasoning as needed: more salt to bring out the flavor, or a little red wine vinegar for more tang, or red pepper flakes for a little more heat.
  17. If the soup has cooled too much you may need to reheat it before serving.
  18. Serve with gluten free stove top croutons, other gluten free bread, or gluten free grilled cheese sandwich, if desired. Also delicious on its own. Enjoy and be healed my friends!


Broth: If you want a thinner consistency you can add some vegetable broth, or chicken broth. A lot of readers have enjoyed the recipe this way.

Keywords: tomato soup, easy recipe. soup recipe

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I've found that the yellow peppers can be broiled as follows:

3) Brush with vegetable or olive oil

4) Broil for 5 minutes, then turn. Repeat 4 times to brown/blacken all sides of the peppers

5) Place them in a paper grocery bag for at least 30 minutes to sweat the skin

6) Peel off skin when cool slice in half and remove seeds. If you must run them under water to get the seeds out, do so very sparingly -- a lot of good flavor will get diluted the more you run water over them.

Make the yellow pepper soup: In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over medium-low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender puree the soup in batches until it is very smooth, forcing it as it is pureed through a fine sieve set over the cleaned pan, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste.

The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the tomato soup: Spread the tomatoes, skin-side down, in one layer in 2 foil-lined jelly roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350 degree oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the oregano, and salt and pepper to taste in the butter over medium-low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender puree the soup in batches until it is very smooth, forcing it as it is pureed through a fine sieve set over the cleaned pan, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste.

The soup may be made 1 day in advance, kept covered and chilled, and reheated. Make the serrano cream: In a blender blend together the chilies, the garlic paste, and the creme fraiche until the mixture is combined well. (Be careful not to over blend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.

To serve the soup: For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving. This recipe yields 6 servings.

Serve this soup hot with grilled cheese or croutons. You can even add a dollop of sour cream or our Chugwater Chili Dip to the top. This is a great fall or winter treat but can also be enjoyed in the spring and summer. You can add a salad with this soup for your meal. There are many possibilities when it comes to serving this healthy and savory tomato soup.

Now that you have learned a new recipe using vegetables, here are a few others you will enjoy making. Check them out today.

Roasted Red Pepper and Tomato Cream Soup

Though Go Dairy Free keeps us very busy, I do love my work for Allergic Living magazine, too. I still have a recipe column in every issue, and I get to exercise my brain in a different creative way: writing quippy product and book reviews. You wouldn’t believe how hard it is to sum up an entire book in 100 words or less, all while being both entertaining and informational. That said, I have to evaluate what I’m writing quite thoroughly in order to be so succinct, and as I do, I definitely find a few gems. From the winter issue, YUM: plant-based recipes for a gluten-free diet by Theresa Nicassio PhD caught my eye. And today, I’m excited to share some details on this fresh title (more than 100 words!) along with a sample recipe for Roasted Red Pepper and Tomato Cream Soup.

Stealing a line from my Allergic Living review: “Lush photos of plant life intertwine with wholesome eats in this healthy lifestyle cookbook.” It’s true, I think there are as many photos of fruits, vegetables and flowers as there are of the recipes (not every recipe has a photo, but some do). Theresa is a doctor of psychology, and as such, YUM embraces food and nutrition as an integral part of living, rather than simple sustenance.

She is also a gourmet raw food chef who enjoys preparing a fresh array of smoothies, salads and creamy desserts, but I don’t want to put too much emphasis on that, as she does heat things up for the cooler months, with recipes like the tomato cream soup below. As you will notice though, she “roasts” at a low baking temperature, which I would assume preserves more nutrients.

YUM kicks off with many healthy living tips along with a nutritional ingredient primer before jumping into the 180+ recipes. All are gluten-free and plant-based (vegan, in other words – this includes dairy-free, egg-free, and meat-free), and a thorough allergen chart within the book cross-references each recipe for other food concerns, including nuts, soy, corn, grains, citrus, potatoes, nightshades, beans, caffeine, and sugar. There are many “free from” options in all of these categories.

But I think what I love most about YUM is how personal the recipes are. Each includes an introduction about what makes it is special – a story, a history, or simply some nutritional tidbits. Theresa isn’t just sharing formulas, she’s sharing little bits of life for you to experience. And many of the titles reflect that. Just a small assortment of the recipes include:

    Angeline’s Favourite Hot Chocolate (I’m guessing by the spelling that Theresa is Canadian!)
  • Sunrise Sensation Omega Smoothie
  • Flax & Chia Raw Power Breakfast
  • Rise & Shine Instant Hot Breakfast Cereal
  • Kilmeny’s Korean Zucchini Pancakes
  • Pachamama Salad
  • Carrot & Cabbage Probiotic Sauerkraut
  • Rosemary-Infused Cream of Mushroom Soup
  • Best No-Meat Meat (with variations)
  • Eric’s Famous Chili
  • Raw Zucchini “Pasta” with Creamy Sunflower Seed Sauce
  • Crustless Cheesy Broccoli Quiche
  • Raw Pineapple Banana Dream Pies
  • Fudge Lava Cake

And lets not forget that Roasted Red Pepper and Tomato Cream Soup recipe below. Try it, see what you think! If you’re a fan, then YUM might be the perfect book for you.

8 & $20: Spicy Roasted-Tomato Soup with Herb Crema and a Rhône Red

We’re smack in the middle of the best time of year for tomatoes, so many of us are looking for ways to work this summery, savory fruit into our cooking whenever we can. Tomato soup is a classic vehicle for this. Recipes often start with whole, peeled, canned tomatoes, which can certainly yield a great result, but this dish highlights the fresh ingredient in its prime.

Start with well-ripened, heavy tomatoes that are soft to the touch and amply juicy. I called on my preferred technique of a high-temperature roast for the tomatoes, which concentrates their flavors and brings out their natural sweetness. I found this meant I could skip the addition of sugar, another common ingredient in tomato soups. Cutting the tomatoes into thick slices rather than crushing them promoted a nice even roast.

A little bit of crushed red pepper goes a long way here, bringing another layer of flavor that plays off the sweetness. Using vegetable or chicken stock instead of water will add depth too and might be a good call if your tomatoes aren’t at ideal ripeness, but stock isn’t necessary. I used water and let the pure tomato flavor lead the way.

Typically, I’ll stir any herbs into my tomato soup toward the end of the cooking process to keep their flavors and color fresh for this recipe, I worked basil and parsley into a quick crema to spoon on top. The sour cream–based mixture, thinned out with some heavy cream and seasoned with salt, cuts the heat from the red pepper flakes and adds tangy richness as you swirl it into the soup. Don’t feel tied to those particular herbs—this is a prime opportunity to use up any excess ones you have on hand. I would stick with more tender herbs rather than ones like rosemary or thyme that could interrupt the smooth texture, but if you do use those, chop them finely so they can better incorporate into the crema.

For a red wine that’s relatively light on tannins and has enough acidity to stand up to the tomatoes without going overboard and clashing with the spice, I went with a French pick, Famille Perrin Côtes du Rhône-Villages 2017. The purity and bright red fruit flavors of this Grenache-Syrah blend made for a complementary match that further enhanced the tomatoes’ sweetness, as did the herbal hints on the finish, especially with a slight chill on the wine from a brief spell in the fridge.

8 & $20: Spicy Roasted-Tomato Soup with Herb Crema

Pair with a medium-bodied wine with red fruit flavors and moderate acidity, such as Famille Perrin Côtes du Rhône-Villages 2017 (88 points, $15).

Prep time: 10 minutes
Cooking time: 1 hour, 20 minutes
Total time: 1 hour, 30 minutes
Approximate food costs: $25


  • 1/4 cup olive oil, plus more for roasting tomatoes
  • 4 pounds tomatoes, preferably very ripe, sliced thick (about 1 inch) and cored
  • Salt
  • 1/2 cup sour cream
  • 3 1/2 tablespoons heavy cream, divided
  • 2 tablespoons finely chopped basil
  • 2 tablespoons finely chopped Italian parsley
  • 1 small yellow onion, chopped (about 2 cups)
  • 5 cloves garlic, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup vegetable or chicken stock (optional)

1. Preheat oven to 450° F. Line two large baking sheets with aluminum foil and grease with olive oil. Spread out the tomato slices in a single layer on the baking sheets. Drizzle olive oil on top and season with salt. Transfer to the oven and roast on the top rack for 35 to 40 minutes, flipping the tomato slices halfway through, until a light char develops and the juices are bubbling. If only one of your baking sheets can fit on the top rack at a time, swap the pans when you flip the tomatoes at the halfway point.

2. Meanwhile, in a small bowl, whisk together sour cream, 2 1/2 tablespoons of heavy cream and a large pinch of salt. Gently fold in the herbs, cover and refrigerate until ready to use.

3. Once the tomatoes are done, use tongs to pull off and discard the skins from the tomatoes. (They’ll come off easily once roasted.) Heat 1/4 cup of olive oil in a large pot or Dutch oven over medium-high. Add onions and cook, stirring occasionally, until softened and starting to brown, 8 to 10 minutes. Add garlic and crushed red pepper flakes and sauté for about 2 minutes until garlic is softened and fragrant, then reduce heat to medium low.

4. Add the roasted tomatoes, curling up the sides of the foil to ensure you’re getting all the juices. Add a cup of either vegetable stock, chicken stock or water and stir with a spatula or wooden spoon to combine, gently breaking up the tomatoes as you go. Cover and let simmer for 10 minutes, then remove from the heat.

5. Carefully transfer to a blender and puree until smooth (or use an immersion blender), then return to the pot. Season to taste with salt, then stir in 1 tablespoon of heavy cream. Divide into bowls and top with a small spoonful of the herb crema. Serves 4.

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How to make Tomato Soup with Roasted Tomatoes

  • You need a large enough pot that’s oven safe and fits most of the halved tomatoes cut side down. You could also use a sheet pan for roasting the tomatoes and then transfer them to a stock pot before adding the stock and blending.
  • The flavor of the soup depends on the quality of the tomatoes you use. I recommend using ripe organic tomatoes, these taste best in my opinion.
  • Add only as much cream as you like, this soup tastes great even without cream but I love a little bit of cream in it because it enhances the flavor and doesn’t add too many calories – this soup only got 182 calories for a big bowl!

To make the soup start with preparing the tomatoes – LOTS of them. You’ll need 3.5lbs (1.6 kg) fresh tomatoes for this recipe. Cut them in half and slice off any hard cores while you saute the chopped onions and garlic. Place the tomatoes cut side down into the pan, sprinkle with sugar and drizzle a little bit balsamic vinegar over them. The tomatoes will start to caramelize which adds so much flavor.

Don’t worry if you can’t fit all tomatoes cut side down into your pan. I always have to leave out a few halves which I add before I transfer the pan to the hot oven.

Going the extra step and roasting the tomatoes in the oven makes them cook in their own juices which makes them soft and sweet. This will be the best tomato soup you’ve ever tasted, well worth making it from scratch!

Once the tomatoes are cooked and soft, transfer the pan back to the stove, add the chicken or vegetable stock and the cream, and use a stick blender to whizz until smooth.

The taste of the freshly roasted tomatoes is incomparable! This soup is creamy and full of flavor.

Looking for more soup recipes?

This recipe makes a pretty big pot of this soup. It serves 4-5 people comfortably especially with bread on the side. I always make the whole recipe even so we are just two because this soup makes great leftovers for lunch and it keeps fresh for a few days in the fridge.

A perfect recipe for when tomatoes are on sale or you have an abundance of fresh tomatoes from your garden (I envy you!)!

Tools used for making this roasted tomato soup recipe

Immersion Blender: I love my hand blender! It’s great for making soups. You can blend right in the pot and it’s easy to clean and doesn’t need much space in my kitchen.
Baking Sheet: u
Stockpot: You need a large enough stock pot for this recipe. I like to use a pot like this one because you don’t make a mess when you puree the soup with the immersion blender in the pot.

Roasted Tomato Basil Soup Recipe

When it’s cold and snowy, nothing sounds better to me than a big bowl of toasty tomato soup.

When it’s homemade, you add in fresh basil, the tomatoes are perfectly roasted, and it’s served with a gooey cream cheese – I’m convinced there’s nothing better.

The secret to the taste of this tomato soup is the roasted tomatoes and onions. It creates a more robust flavor that you can really taste in the soup.

Related Recipe: You’ll want to try our delicious Instant Pot Italian Wedding Soup. It’s a family favorite!

How to make roasted tomato basil soup

Step 1: Preheat oven to 400 degrees. Line a baking sheet with foil.

Step 2: Place tomatoes and onions on the baking sheet, then sprinkle with garlic powder and salt and pepper to taste. Toss with olive oil, then bake for 20-25 minutes, until tender.

Step 3: In a high-powered blender, place roasted tomatoes and onions, then add the fresh basil leaves. Blend until smooth.

Step 4: Transfer tomato mixture to a stock pot. Add in heavy cream and butter, and heat over medium heat until warmed through (make sure it doesn’t boil).

Step 5: Serve warm. We like to serve ours with freshly grated parmesan, chopped fresh basil, and a side of grilled cheese.


Fresh, homemade Tomato Basil Soup. Roasting the tomatoes and onions brings out the best flavors, and it's perfect by itself or served with a gooey grilled cheese sandwich.

  • 9 medium Roma tomatoes (halved)
  • 1 onion (roughly chopped)
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 Tablespoons olive oil
  • 14 fresh basil leaves
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • 1/4 cup shredded Parmesan cheese - optional
  1. Preheat oven to 400 degrees. Line a baking sheet with foil.
  2. Place tomatoes and onions on the baking sheet, then sprinkle with garlic powder and salt and pepper to taste.
  3. Toss with olive oil, then bake for 20-25 minutes, until tender.
  4. In a high-powered blender, place roasted tomatoes and onions, then add the fresh basil leaves. Blend until smooth.
  5. Transfer tomato mixture to a stock pot. Add in heavy cream and butter, and heat over medium heat until warmed through (make sure it doesn't boil).
  6. Serve warm.
  7. We like to serve ours with freshly grated Parmesan cheese, chopped fresh basil, and a side of grilled cheese.

This recipe serves 4 when used as a side. If you're using this as a main dish, I would say it serves 2.

Watch the video: Κρύα Σούπα Ντομάτας. Yiannis Lucacos (July 2022).


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