This velvety tomato soup combines the flavors of baked tomato, garlic, basil and cream. It is much tastier than most of these soups because, firstly, tomatoes of different varieties are used in cooking, and secondly, when baked, they become sweeter and richer. The soup is cooked in chicken broth, and after you grind it in a blender, cream is added. Garnish each serving with whole baked cherry tomatoes and serve with hot cheese, apple and bacon sandwiches.

Ingredients

• 1.1 kg. tomatoes of different varieties (non-hybrid, plum) 0.5 tbsp. cherry tomatoes, for serving (optional) 0.5 tbsp. extra virgin olive oil + extra, to drizzle 6 cloves of garlic 2 small onions, thinly sliced ​​1 l. chicken broth 2 bay leaves 4 tbsp. l. unsalted butter 0.5 tbsp. chopped fresh basil 3/4 cup heavy cream Hot sandwiches with cheese, apples and bacon (optional), for serving, see the recipe below

Directions

1. Preheat oven to 230 ° C. Cut the tomatoes in half and peel them (leave the cherry tomatoes intact). Heat an oven-safe skillet on the stovetop over medium-high heat. Pour in 0.5 tbsp. olive oil, then add all the tomatoes, garlic and onions to the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Place the skillet in the oven and bake until the tomatoes are browned, 20-30 minutes.
2. Remove the baked tomatoes, garlic and onions from the oven and transfer to a large saucepan (set aside the cherry tomatoes for serving). Add 3 tbsp. chicken broth, bay leaf and butter. Bring to a boil, then reduce heat to medium and simmer until liquid has evaporated by a third, 15-20 minutes. Remove the bay leaf.
3. Add the basil to the pot. Use an immersion blender to grind the soup until smooth (or whisk in a regular blender and transfer back to the pot). Reduce heat to low, add heavy cream and, if necessary, adjust the consistency of the remaining 1 tbsp. chicken broth. Season with salt and pepper to taste. Pour into bowls and top with baked cherry tomatoes; drizzle with olive oil.
4. Serve the soup with hot cheese, apple and bacon sandwiches. Hot cheese, apple and bacon sandwiches Brush 4 slices of white bread with Dijon mustard. Top with slices of cheddar, fried bacon and thin slices of Granny Smith apples, then cover with 4 slices of bread. Brush the sandwiches with butter and sauté in a skillet over medium heat until the cheese is melted and the bread is golden brown, about 3 minutes on each side.

Baked tomato cream soup

• Serves: -
• Prepare Time: -
• Cooking Time: 1 h. 5 min.
• Calories: -
• Difficulty: Easy

This velvety tomato soup combines the flavors of baked tomato, garlic, basil and cream. It is much tastier than most of these soups because, firstly, tomatoes of different varieties are used in cooking, and secondly, when baked, they become sweeter and richer. The soup is cooked in chicken broth, and after you grind it in a blender, cream is added. Garnish each serving with whole baked cherry tomatoes and serve with hot cheese, apple and bacon sandwiches.

Ingredients

• 1.1 kg. tomatoes of different varieties (non-hybrid, plum) 0.5 tbsp. cherry tomatoes, for serving (optional) 0.5 tbsp. extra virgin olive oil + extra, to drizzle 6 cloves of garlic 2 small onions, thinly sliced ​​1 l. chicken broth 2 bay leaves 4 tbsp. l. unsalted butter 0.5 tbsp. chopped fresh basil 3/4 cup heavy cream Hot sandwiches with cheese, apples and bacon (optional), for serving, see the recipe below

Directions

1. Preheat oven to 230 ° C. Cut the tomatoes in half and peel them (leave the cherry tomatoes intact). Heat an oven-safe skillet on the stovetop over medium-high heat. Pour in 0.5 tbsp. olive oil, then add all the tomatoes, garlic and onions to the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Place the skillet in the oven and bake until the tomatoes are browned, 20-30 minutes.
2. Remove the baked tomatoes, garlic and onions from the oven and transfer to a large saucepan (set aside the cherry tomatoes for serving). Add 3 tbsp. chicken broth, bay leaf and butter. Bring to a boil, then reduce heat to medium and simmer until liquid has evaporated by a third, 15-20 minutes. Remove the bay leaf.
3. Add the basil to the pot. Use an immersion blender to grind the soup until smooth (or whisk in a regular blender and transfer back to the pot). Reduce heat to low, add heavy cream and, if necessary, adjust the consistency of the remaining 1 tbsp. chicken broth. Season with salt and pepper to taste. Pour into bowls and top with baked cherry tomatoes; drizzle with olive oil.
4. Serve the soup with hot cheese, apple and bacon sandwiches. Hot cheese, apple and bacon sandwiches Brush 4 slices of white bread with Dijon mustard. Top with slices of cheddar, fried bacon and thin slices of Granny Smith apples, then cover with 4 slices of bread. Brush the sandwiches with butter and sauté in a skillet over medium heat until the cheese is melted and the bread is golden brown, about 3 minutes on each side.

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