Roasted tomato soup with cream
4 servings
Prep: 20 mins,
Cooking: 30 mins
Satisfying tomato soup with parmesan cream and pesto croûtes.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (13)
1 | cream |
125 ml | parmesan cheese — grated |
2 kg | tomatoes — blanched, peeled, quartered |
1 | onion — sliced |
1 | garlic — large cloves, halved |
3 | thyme — large sprigs |
1 | olive oil |
30 ml | pnp sugar |
1 | salt and freshly ground black pepper — to taste |
1 | sun-dried tomatoes — paste |
1 cup | stock — vegetable |
4 | bread — sourdough baguette |
125 g | basil pesto |
Tap for ingredients