Tomato soup with roasted tomatoes with help of a Thermomix
Equipment
- Roasting tin
- thermomix
- knife
- Cutting board
Ingredients
- 800 gram Tomatoes More don't fit in my roasting tin
- 2 small carrots
- 2 Red unions sliced
- 3 garlic cloves finely cut
- 1 pinch Cayenne pepper (or to taste)
- 1 tsp caster sugar
- 2 cubes chicken stock solve in one liter of water
- 100 ml whipped cream (or double cream)
- salt to taste
- pepper to taste
- 2 tbsp olive oil (approximately)
- 5 gram old cheese (Old Amsterdam) as a garnish
Instructions
- Preheat the oven to 180°C
- Cut and core the tomatoes, cut the unions, cut the carrots keep these carrots apart.
- Put oil in de the roasting thin, spread it with a silicon brush
- One medium high heat cook the onions and garlic, carefully not to burn the garlic
- Put the tomatoes cut side down in the roasting tin, put cayenne pepper, salt and sugar on the tomatoes. Drizzle over the balsamic vinegar. Cook on high heat for 3 till 4 minutes. The tomatoes should begin to caramelize.
- Add the carrots, Put in the oven for 20 till 25 minutes
- Pour the chicken stock in the roasting tin
- Pour in the thermomix and start with 4 minutes on Varoma speed1
- Ad the cream and start with 3 to 4 minutes on Varoma speed 4,5 This should mix all the contents and give a good consistency
- let is cool a little and serve with a little cream and or grated old cheese
Notes
This recipe is an adaption of Gordan Ramsay’s recipe for creamy tomato soup. Gordon Ramsay’s Ultimate Home Cooking . Hodder & Stoughton. Kindle Edition. In the last steps a I used a thermomix. You could also finish the soup in the roasting tin and mix it with a blender, kitchen machine, whatever. Â
