Restaurant-Quality Creamy Balsamic Roasted Tomato Soup Recipe
Indulge in the rich flavors of this creamy balsamic roasted tomato soup – so good, you'd think it's from a fancy restaurant! Easy to make & perfect for any occasion.
Equipment
Ingredients
- 2 28 oz Cans of Whole Peeled Tomatoes
- 5 Cloves Garlic Casing Removed
- 1 Large Onion Rough Chop
- 2 Tablespoon Balsamic Vinegar
- 1/4-1/2 Cup Heavy Cream or Half 'n Half
- Salt and Pepper to taste
- 1 48 oz beef chicken, or vegetable stock
Instructions
- Preheat oven to 500 degrees.
- In a roasting pan, add onion, garlic, tomatoes, stock, balsamic vinegar, salt and pepper.
- Pop it into the oven and roast for 45-50 minutes. Keep an eye on it towards the end of the time so it doesn't burn.
- Remove from the oven and pour into a large stock pot.
- Add heavy cream or Half 'n Half.
- Blend until smooth with emersion blender. If you don't have one, you'll need to CAREFULLY blend in a blender. The liquid will be hot so be careful.
- Heat on medium for 5-10 minutes to warm up the cream in the soup.
- Serve immediately in bowls.
- Sprinkle shaved parmesan or shredded mozzarella on top.
- Garnish with fresh basil or parsley.
Nutrition
Serving: 1gramsCalories: 787kcalCarbohydrates: 15gProtein: 66gFat: 51gSaturated Fat: 23gPolyunsaturated Fat: 23gTrans Fat: 2gCholesterol: 244mgSodium: 307mgFiber: 4gSugar: 10g
Tried this?Let us know how it was!