Cremora Roasted Tomato Soup

TOTAL TIME:

1 HR 15 MINS

PREP-TIME:

15 MINS

COOK TIME:

1 HOUR

SERVINGS:

6

INGREDIENTS

1 head garlic

10 (1.3 kg) medium sized tomatoes, halved

½ medium onion, quartered

½ red pepper, roughly chopped

2 tsp Italian seasoning

Salt, to taste 

Black pepper, to taste

3 tbsp oil (optional, for roasting)

1 ½-2 cups low-sodium vegetable stock

⅓ cup (80 ml) Nestlé Cremora Original

SERVING SUGGESTION:

Olive oil (optional) 

Fresh basil

Cheese toastie

METHOD

1. Preheat the oven to 230°C. Cut about 1 cm off the top of the garlic head to expose the cloves. Drizzle with oil, if using, wrap it in foil, and seal tightly.

2. Arrange the tomatoes, onion, and red pepper on a baking tray. Sprinkle with Italian seasoning, salt, and black pepper. Drizzle with oil if using, then toss to coat evenly. Place the wrapped garlic on the tray. *Chef’s tip: make sure to arrange the tomatoes, onion, and red pepper cut-side up on the baking tray. This helps to caramelise the vegetables evenly and enhances the flavour

3. Roast for 50–60 minutes, until the vegetables are tender and slightly caramelised. Remove the garlic from the foil and allow it to cool.

4. Transfer the roasted vegetables to a blender and squeeze out the softened garlic cloves, discarding the skins. Add 250ml vegetable stock and Nestlé Cremora Original and blend until smooth, adding more stock if needed for a thinner consistency. Adjust seasoning if necessary. 

5. Ladle the soup into bowls and garnish with fresh basil. Enjoy warm with a crispy cheese toastie for the ultimate cozy meal. *Chef’s tip: for storage, refrigerate for up to 5 days or freeze for up to 2 months.