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Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup
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Philadelphia Extra Light Cream for Cooking will fill your house up with the sensual aroma of a hearty soup.

Serves 4

Ingredients

  • 1 kg overripe tomatoes
  • 5 garlic cloves, peeled
  • 1 onion, chopped
  • ¼ cup olive oil
  • salt and freshly ground black pepper, to taste
  • ¼ cup shredded basil leaves
  • ¼ cup coriander leaves
  • 1 tablespoon balsamic vinegar, or to taste
  • 200ml hot chicken stock
  • 100ml philadelphia extra light cream for cooking (a cream alternative
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Method

  1. Preheat oven to 200°C. In a large roasting tray, place tomatoes, cut into similar sizes, garlic and onion and then drizzle with olive oil. Season and then toss together.
  2. Place in the oven and roast for 15 minutes.
  3. Remove from the oven, add the herbs, toss together and cook for another 5 minutes.
  4. Remove from oven and let cool a little. Add the balsamic vinegar, hot chicken stock and PHILLY Extra Light Cream for Cooking.
  5. Working in batches, blend until smooth and then transfer to a saucepan. Simmer for 5 minutes until well heated. Serve hot
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