A rich and flavorful cream soup made with roasted tomatoes, garnished with crispy potato croutons – what more could you ask for? Enjoy this soup with a large fresh salad for a nutritious, healing, and satisfying lunch or dinner.
Ingredients:
For the soup:
- approx. 1.35 kg cherry tomatoes or Roma tomatoes, halved;
- 8 cloves garlic, peeled;
- ½ cup shallots, coarsely chopped;
- 1 tsp dried oregano;
- 1 tsp red pepper flakes;
- ½ tbsp raw honey;
- 1½ cups Healing Broth or water;
- 1 cup fresh basil leaves, loosely packed, plus more for serving.
For the potato croutons:
- 3-4 medium potatoes, cut into approximately 2.5 cm cubes;
- 1 tsp onion powder;
- ½ tsp garlic powder;
- ½ tsp paprika.
Instructions:
Preheat oven to 200°C. Line a large baking sheet with parchment paper. Arrange the halved tomatoes, garlic cloves, and shallots on it. Roast for 40-50 minutes, until the vegetables are browned and lightly charred on top.
For the potato croutons, you can use either raw potatoes or pre-steamed ones. If you steam them first and then roast them, the croutons will be crispier, but both methods yield good results.
Line another baking sheet with parchment paper. Place the potato cubes – raw or pre-steamed – in a large bowl and add the onion powder, garlic powder, and paprika. Mix well to distribute the spices evenly. Arrange the potatoes in a single layer on the baking sheet and roast for 20-30 minutes, depending on your oven and whether you used raw or pre-steamed potatoes, until golden and crispy. Set aside.
Once the tomatoes are ready, let them cool for about 10 minutes. Then, place them in a food processor or high-speed blender along with the dried oregano, red pepper flakes, raw honey, and Healing Broth or water. Blend until smooth. Add the basil leaves and blend again.
Divide the soup into bowls, garnish with the potato croutons and, if desired, more fresh basil. Serve immediately.
Serves 2.
Tips:
If using tomato paste, choose a product that contains only tomatoes, without added ingredients like salt or citric acid.
When choosing between Healing Broth and water, keep in mind that broth will give the soup a richer and deeper flavor. It is not recommended to use store-bought vegetable broth, as it is difficult to find an option without oil, salt, natural flavors, and other additives.
For convenience, you can prepare a larger quantity of Healing Broth in advance and freeze it. A practical option is to divide it into ice cube trays so you can easily thaw the necessary amount for recipes like this one.
