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Creamy Cherry Tomato Soup

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Creamy Cherry Tomato Soup
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
0
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Ingredients

for
4
servings
1
1
1
Onion (chopped)
500 grams
Cherry tomatoes (ripe, halved)
1
2 tablespoons
Olive oil (cold pressed)
1 tablespoon
¾ liter
100 milliliters
200 grams
Natural yogurt (3.8% fat)

Preparation steps

1.

Put the tomatoes in an oven-proof dish, season with salt, mix in the thyme, drizzle with oil and bake in preheated oven at 160°C (approximately 325°F) convection for 20 minutes. Meanwhile, rinse scallion and cut into rings. Peel carrot and cut into slices.

2.

Heat 1 tablespoon butter in a saucepan and sauté scallion, carrot, onion and 2 teaspoons sugar. Add tomato paste and cook briefly while stirring, then add the tomatoes and pour in the broth. Simmer about 20 minutes, then strain through a fine sieve. Stir in the cream, bring to a boil and season with salt and cayenne pepper. Puree soup with an immersion blender and divide among 4 soup bowls. Top each bowl with a thick dollop of yogurt. Garnish with watercress.

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