Roasted Tomato Soup with a Spiderweb Topping
Roasted tomato soup gets a flavor boost from caramelizing tomatoes in the oven. Make it extra special by piping a creamy spiderweb or other design on top.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
- 29 ounces diced tomatoes Two 14.5 ounce
- 2 Tablespoons + 1 teaspoon olive oil divided
- 1 Tablespoon butter or vegan substitute
- Salt and pepper to taste
- 1/2 cup celery diced
- 1/2 cup carrot diced
- 1/2 cup onion diced
- 3 garlic cloves minced
- 2 cups vegetable broth or chicken broth
- 1/4 cup fresh basil leaves sliced into slivers
- 3 Tablespoons light sour cream
- 1 Tablespoon skim milk or milk of choice
Preheat oven to 450 degrees F.
Drain tomatoes in a colander over a bowl and reserve the liquid.
Spread tomatoes out on baking sheet and toss with 2 Tablespoons of olive oil.
Season tomatoes with salt and pepper.
Roast tomatoes for about 15 minutes.
While the tomatoes are roasting, add 1 teaspoon of olive oil and butter to a pot and heat over medium heat.
Add celery, carrots, onion and garlic to the pot and saute until vegetables are softened, about 10 minutes.
Add roasted tomatoes, reserved tomato juice and broth to the pot and stir to combine.
Allow soup to simmer over low heat for about 15-20 minutes. Vegetables will be soft and flavors will blend together.
Puree soup mixture using an immersion blender or a food processor.
To make the cream piping, mix sour cream and milk together.
Scoop mixture into the corner of a ziplock bag, squeeze mixture into one corner, twist the top of the bag to keep contents intact, and cut off the tip of the corner.
Make three increasingly larger circles in the soup.
Use a toothpick to draw lines in the web by starting at the edge of the inner circle and slowly moving the toothpick to the outer circle.
Garnish with fresh basil.
Calories: 161kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 546mg | Potassium: 527mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3415IU | Vitamin C: 22.9mg | Calcium: 103mg | Iron: 2.1mg