Tuga Pops − Friday, February 8, 2019, 8 Years ago in Soup Recipes

5 out of 5 with 2 ratings

Cream of Tomato with Roasted Vegetables Soup Recipe

Name: Cream of Tomato with Roasted Vegetables Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 Servings
Cuisine: Portuguese
Ingredients: 5 tablespoons of olive oil; 2 medium carrots, cut into pieces; 1 and 1/2 lbs of whole ripe tomatoes; 1 medium yellow zucchini, cut into pieces with peel; The white part (shaft) of 1 leek, cut into pieces; 4 sprigs of fresh basil; Salt (to taste); Pepper (to taste); 1 liter of chicken broth or natural vegetable broth; Mozzarella cheese (to taste), cut into cubes

Enjoy this easy and healthy cream of tomato soup with roasted vegetables—a delicious recipe perfect for any meal!

1 h 15 min 6 servings Easy Prep time 15 min Cooking Time 1 h

Soup Recipes

1 reviews

13.6k views

Why you will love this Cream of Tomato with Roasted Vegetables Soup Recipe

Warm up with our Cream of Tomato with Roasted Vegetables Soup, a hearty bowl bursting with flavor! This easy and healthy recipe brings together sweet, roasted tomatoes, vibrant veggies, and aromatic basil, all blended into a creamy delight. Perfect as an appetizer or a light meal, it's a nourishing choice the whole family will love! Serve it with delightful mozzarella cubes for extra creaminess. Enjoy the comforting flavors today!

Ingredients

5 tablespoons of olive oil2 medium carrots, cut into pieces1 and 1/2 lbs of whole ripe tomatoes1 medium yellow zucchini, cut into pieces with peelThe white part (shaft) of 1 leek, cut into pieces4 sprigs of fresh basilSalt (to taste)Pepper (to taste)1 liter of chicken broth or natural vegetable brothMozzarella cheese (to taste), cut into cubes

Equipment:

Baking dishOlive oil dispenserOvenMixing panHand blenderMeasuring cupsKnifeCutting boardServing spoon

With all your ingredients and equipment gathered, you are ready to get started!

Directions

Cook Mode (Keep screen awake)

In a baking dish, place the tomatoes (if they are very large, cut them in half), the carrot, the leek, the zucchini, the basil and season with salt and pepper to taste.
Drizzle the vegetables very well with olive oil.
Preheat the oven to 180°C or 350°F and let the vegetables roast for about 50 minutes.
After the 50 minutes or when the vegetables are roasted, remove them from the oven.
Place all the contents from the baking dish into a pan and heat.
Add the chicken broth, once it boils, let it boil for 10 minutes.
After 10 minutes, blend everything using a hand blender until it turns creamy.
Serve with the Mozzarella cheese cubes and garnish to taste.

Recipe Tips

•

For a richer flavor, roast the vegetables at a higher temperature (around 425°F or 220°C) for 20-30 minutes until they are caramelized. This enhances their natural sweetness and adds depth to the soup.

•

When blending the soup, allow it to cool slightly before transferring it to a blender. If you blend it while it's too hot, the steam can create pressure and cause the lid to pop off, resulting in a mess. Alternatively, use an immersion blender directly in the pot for convenience.

•

Be careful not to over-salt the soup. Since you're using broth, taste it before adding additional salt, as the broth may already contain sufficient sodium. Start with a small amount, and adjust to taste after blending.

Adapted from a Recipe by: Neuza Costa, saborintenso.com

Nutritional Facts (Per Serving)

Calories

157 kcal

Fat

11 g

Carbs

13 g

Protein

2 g

Frequently Asked Questions

What can I use as a substitute for chicken broth?

You can use vegetable broth or a homemade stock made from simmering vegetables to replace chicken broth, making the soup vegetarian-friendly.

How should I store leftovers of the Cream of Tomato with Roasted Vegetables Soup?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup in freezer-safe containers for up to 3 months.

What should I do if my soup is too thick after blending?

If your soup is too thick, you can thin it out by adding additional chicken or vegetable broth a little at a time until you reach your desired consistency.

Recommended Drink Pairings

Wine

Portuguese: Vinho Verde - This light and refreshing white wine complements the acidity of the tomatoes and the freshness of the vegetables in the soup.

General: Sauvignon Blanc - The crisp acidity and herbal notes of Sauvignon Blanc enhance the flavors of the roasted vegetables and basil in the dish.

Beer

Portuguese: Super Bock - This lager offers a light, crisp profile that pairs well with the creamy texture of the soup without overpowering it.

General: Pilsner - A classic Pilsner provides a refreshing, hoppy bite that balances the richness of the cream and the sweetness of the roasted vegetables.

Other Beverages

Herbal Tea: A calming herbal tea, such as chamomile, offers a soothing contrast to the warm soup and complements its flavors beautifully.

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Reviews (1) Add a review

TXtrish

These recipes are so insanely good! This sounds delissh! So glad I joined up.

4 Years ago, Tuesday, February 22, 2022

Tuga Pops

Joined 11 Years ago n/a

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