Imported from TikTok

Roasted Tomato Soup

Name: Roasted Tomato Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb tomatoes (Diced; the creator quarters large tomatoes.); 3 bell peppers (Diced; the creator suggests around 2 to 3 and uses a pack of three in the video.); 1 red onion (Diced.); 1 yellow onion (Diced.); 1 head garlic (Peeled. The description says one head; the transcript says one clove, so the amount conflicts.); 3 tbsp olive oil (Use 3–4 tbsp; drizzle over the vegetables and mix to coat.); 1 tsp salt; 1 tsp black pepper; 2 tbsp tomato paste; 1 cup chicken broth; thyme (A sprinkle.); basil (A sprinkle.); 1 tsp sugar; 5.3 oz Boursin garlic & herbs cheese (Garlic & herbs variety.); 0.5 cup heavy cream (The transcript says to use ½ cup to 1 cup, as desired; the description lists ½ cup.)

Recipe by @sarahkraffty @sarahkraffty · TikTok

Imported by Tara Farrar on SeeMeCook

A rich, creamy tomato soup made by roasting tomatoes, peppers, onions, and garlic before blending them with chicken broth, herbs, Boursin cheese, and heavy cream. The creator serves it with grilled cheese.

6 servings80 minAmerican

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Ingredients

3 lb tomatoes (Diced; the creator quarters large tomatoes.)
3 bell peppers (Diced; the creator suggests around 2 to 3 and uses a pack of three in the video.)
1 red onion (Diced.)
1 yellow onion (Diced.)
1 head garlic (Peeled. The description says one head; the transcript says one clove, so the amount conflicts.)
3 tbsp olive oil (Use 3–4 tbsp; drizzle over the vegetables and mix to coat.)
1 tsp salt
1 tsp black pepper
2 tbsp tomato paste
1 cup chicken broth
thyme (A sprinkle.)
basil (A sprinkle.)
1 tsp sugar
5.3 oz Boursin garlic & herbs cheese (Garlic & herbs variety.)
0.5 cup heavy cream (The transcript says to use ½ cup to 1 cup, as desired; the description lists ½ cup.)

Steps

1
Heat the oven to 425°F (220°C). Dice the tomatoes, bell peppers, red onion, and yellow onion, and peel the garlic.
2
Arrange the prepared vegetables and garlic on a large pan. Drizzle the olive oil over them, then mix so the oil coats the vegetables.
3
Sprinkle the salt and black pepper over the vegetables.
4
Roast at 425°F (220°C) for 40–50 minutes.
5
Transfer the roasted vegetables and all the pan juices to a large pot. The creator notes that transferring them can be messy and does it in the sink.
6
Set the pot over medium-high heat and bring the contents to a boil.
7
Add the tomato paste, chicken broth, thyme, basil, and sugar. Mix well.
8
Blend the soup with an immersion blender until it reaches your desired consistency.
9
Add the Boursin cheese and stir until it melts into the soup.
10
Add the heavy cream and stir to combine.
11
Serve the soup; the creator likes it with grilled cheese.

Notes

The description specifies one head of garlic, while the spoken transcript says one clove; confirm which amount to use. The description specifies ½ cup heavy cream, while the transcript allows ½ to 1 cup. The transcript briefly says to put the vegetables in the oven for 15 minutes, but both the description and the full spoken instruction specify roasting for 40–50 minutes.