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new amazing creamy roasted tomato soup with sourdough toast
Jump to RecipecardThis new amazing creamy roasted tomato soup with sourdough toast is healthy, delicious, and, best of all, simple, as no cooking is involved.
This is for lazy people and people who think they can’t cook. The soup is the perfect way to boost your health and energy level. You will be full for hours, but it won’t tire you like other meals. It’s light and packed with fats, carbs, and vitamins. The Avocado is the perfect source of creaminess. But don’t worry if you dislike avocados; they will not taste like them. My husband, who doesn’t like avocados at all, loves this soup. This soup is right for you if you want to lose weight or start a healthier journey.
This soup is more than just tomatoes. It will not taste like tomato juice. It’s light, fresh, and simply harmonious.
This soup is more than just tomatoes. It will not taste like tomato juice. It’s light, fresh, and simply harmonious.
Ingredients for our new amazing creamy roasted tomato soup with sourdough toast
Here’s your list formatted to showcase each ingredient along with their roles and benefits in the recipe:
- Tomatoes. For this recipe, we will need cherry tomatoes. I tried different kinds of tomatoes, but we got the best, most flavorful result with cherry tomatoes. You can use yellow, green, orange, and red cherry tomatoes. I recommend using at least 50 percent red tomatoes. Cherry tomatoes are an excellent source of vitamins such as Vitamin A, C, E, and Potassium. Like other tomatoes, cherry tomatoes are rich in lycopene, which has many health benefits. Lycopene can help with inflammation and blood clotting. Therefore, it can minimize your risk of getting a stroke, lower your risk of getting cancer, and it may promote your skin health.
- Avocado. The ingredient that makes the soup creamy. The superfood is the perfect addition to this healthy dish. Don’t worry, it won’t taste anything like avocado. You are going to have all the nutritional benefits from the fruit.
- Onion. You can use red or yellow onions. I have always preferred red onion because it’s even healthier.
- Garlic cloves. The perfect flavor ingredients that also have a lot of health benefits.
- Thyme. Tomatoes and thyme belong together.
- Rosemary. This one needed to be part of the ingredient list. It smells like the ingredients are dancing with each other while cooking.
- Salt. Sea salt is the best.
- Olive oil. High-quality olive oil is recommended for its best health benefits and taste.
- Basil leaves. Make everything taste extra fresh. Garnish the soup with basil leaves, as we eat with our eyes, too.
- Sourdough toast. This step is not a must. They are a delicious carb source, but they are optional. My gluten-free friends, don’t worry, leave it out.
Tips
- Soup is an all-arounder. You can make a lot of it, put it into jars, and store it for months.
- The soup can be used in many recipes. For example, it works really well as a pasta sauce.
- It can be stored in the fridge for about five days.
- I recommend using more olive oil, which gives you more flavor and keeps you full for hours.
- As we use minimal ingredients, the ones we use are essential for the perfect flavor, so please follow the instructions.
Cooking-Mode
new amazing creamy roasted tomato soup with sourdough toast
Preptime: 2min
Cooktime: 35min
Waittime:0min
Totaltime:37min
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Ingredients for the main:
| 600g | cherry tomatoes |
| 1 | red onion |
| 2 | garlic cloves |
| 0.5 | avocado |
| 5tbsp | olive oil |
| salt | |
| 1 | rosemary stick |
| 1tsp | thyme |
| 1handful | basil leaves |
| 0.5 | lemon |
Ingredients for the garnish:
| 2 | sourdough toast slices |
- Preheat the oven to 200 °C.
- Wash the tomatoes.
- Peel and cut the onion in half.
- Put the garlic cloves, washed tomatoes, onion, rosemary, and thyme on a casserole dish.
- Sprinkle olive oil all over the fresh ingredients.
- Roast for 30 minutes or until the tomatoes look roasted, the onion soft, and everything smells heavenly good.
- In the meantime, cut two sourdough toast slices into cubes.
- Add olive oil to a pan and put it on the stove on medium heat.
- Add the toast cubes and let them absorb the olive oil. The bread is done when it’s crispy.
- Put the cubes aside. You can wash the pan in the meantime.
- Cut a lemon into four pieces and put it aside.
- Take the casserole dish out of the oven. Take the garlic cloves out of the casserole dish and let it cool off.
- Take a big spoon and add everything from the casserole dish into a blender. Even the water and oil.
- Peel and add the roasted garlic cloves.
- Cut the avocado in half, peel it, and add it to the blender.
- Add a handful of washed basil leaves.
- Add salt.
- Put the blender on high speed and let everything become a creamy and smooth soup.
- Pour the soup into two bowls.
- Garnish with the sourdough toast and fresh basil leaves.
- Before eating the soup, sprinkle some lemon over it. But not too much, as it can get too sour very quickly.
- Ready to serve!
- ENJOY!
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Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
