@seera.0610:

千姫萊
千姫萊
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Thursday 22 October 2026 13:25:07 GMT
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You really can’t beat a bowl of homemade tomato soup, especially when the tomatoes and garlic have been roasted to bring out all that lovely flavour! It’s rich, creamy, packed with flavour and surprisingly easy to make. ❤️ ⏱️ Prep: 10 minutes 🔥 Cook: 30 minutes 🍽️ Serves: 2 🛒 INGREDIENTS * 800g fresh tomatoes * 1 onion * 1 whole bulb of garlic * 1 tbsp olive oil * 1 tbsp butter * 1 tsp honey or maple syrup * 200ml chicken stock * 2 tbsp double cream * 1 tsp balsamic vinegar * 1 tsp smoked paprika * Salt & black pepper, to taste * Fresh basil, to serve 👨‍🍳 METHOD 1️⃣ Prepare the vegetables Roughly chop the tomatoes and onion. Slice the top off the garlic bulb to expose the cloves, drizzle with a little olive oil and wrap in foil. 2️⃣ Roast everything Place the tomatoes, onion and wrapped garlic on a baking tray. Drizzle the vegetables with the remaining olive oil and season with salt and pepper. Roast at 200°C for 25–30 minutes until the tomatoes are soft, blistered and starting to caramelise. 3️⃣ Build the flavour Melt the butter in a large saucepan over medium heat. Squeeze the soft roasted garlic out of its skin and add it to the pan along with the roasted tomatoes, onion and any juices from the tray. 4️⃣ Add the seasonings Stir in the balsamic vinegar, smoked paprika and honey (or maple syrup). Allow everything to simmer gently for a couple of minutes. 5️⃣ Blend until smooth Add the chicken stock and blend everything together until beautifully smooth and creamy. You can use a jug blender or a stick blender. 6️⃣ Finish the soup Return to the saucepan, stir through the double cream and season to taste. Simmer gently for another 1–2 minutes. 7️⃣ Serve and enjoy! Ladle into bowls, finish with a little extra cream and some fresh basil. Absolutely lovely served with buttery toast or a gooey cheese toastie! 🧀 📊 ESTIMATED NUTRITION (PER SERVING) 🔥 Calories: 320 kcal 🥑 Fat: 21g 🍞 Carbohydrates: 31g 💪 Protein: 7g
You really can’t beat a bowl of homemade tomato soup, especially when the tomatoes and garlic have been roasted to bring out all that lovely flavour! It’s rich, creamy, packed with flavour and surprisingly easy to make. ❤️ ⏱️ Prep: 10 minutes 🔥 Cook: 30 minutes 🍽️ Serves: 2 🛒 INGREDIENTS * 800g fresh tomatoes * 1 onion * 1 whole bulb of garlic * 1 tbsp olive oil * 1 tbsp butter * 1 tsp honey or maple syrup * 200ml chicken stock * 2 tbsp double cream * 1 tsp balsamic vinegar * 1 tsp smoked paprika * Salt & black pepper, to taste * Fresh basil, to serve 👨‍🍳 METHOD 1️⃣ Prepare the vegetables Roughly chop the tomatoes and onion. Slice the top off the garlic bulb to expose the cloves, drizzle with a little olive oil and wrap in foil. 2️⃣ Roast everything Place the tomatoes, onion and wrapped garlic on a baking tray. Drizzle the vegetables with the remaining olive oil and season with salt and pepper. Roast at 200°C for 25–30 minutes until the tomatoes are soft, blistered and starting to caramelise. 3️⃣ Build the flavour Melt the butter in a large saucepan over medium heat. Squeeze the soft roasted garlic out of its skin and add it to the pan along with the roasted tomatoes, onion and any juices from the tray. 4️⃣ Add the seasonings Stir in the balsamic vinegar, smoked paprika and honey (or maple syrup). Allow everything to simmer gently for a couple of minutes. 5️⃣ Blend until smooth Add the chicken stock and blend everything together until beautifully smooth and creamy. You can use a jug blender or a stick blender. 6️⃣ Finish the soup Return to the saucepan, stir through the double cream and season to taste. Simmer gently for another 1–2 minutes. 7️⃣ Serve and enjoy! Ladle into bowls, finish with a little extra cream and some fresh basil. Absolutely lovely served with buttery toast or a gooey cheese toastie! 🧀 📊 ESTIMATED NUTRITION (PER SERVING) 🔥 Calories: 320 kcal 🥑 Fat: 21g 🍞 Carbohydrates: 31g 💪 Protein: 7g

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