roasted tomato soup with creme fraiche

Roasted tomato soup with crème fraîche

Bowlfuls of rich, sweet tomato flavours with the zing of crème fraîche and balsamic vinegar

, 27 April 2020

(43 votes)

Roasted tomato soup with crème fraîche
  • 45 Mins

  • Serves: 4

  • Price: £1.05 per serving

Nutritional Info
Each 639g serving contains
  • Energy

    1631KJ

    390KCAL

    20%
  • Fat

    12.8g

    low

    18%
  • Saturates

    4.5g

    low

    23%
  • Sugars

    19.2g

    low

    21%
  • Salt

    0.96g

    low

    16%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 255kJ/61kcal.
Ingredients
  • 750g salad tomatoes, quartered
  • 2 red onions, roughly chopped
  • 10g basil, stalks and leaves finely chopped separately, reserving a few leaves to garnish
  • 1tbsp rapeseed oil
  • 1tbsp balsamic vinegar
  • 1tbsp Scratch Cook Chopped Garlic
  • 400g tin Smart Price Chopped Tomatoes
  • 1 reduced-salt vegetable stock cube, dissolved in 600ml boiling water
  • 150ml Asda 50% Less Fat Crème Fraiche
  • 4-pack Asda Ciabatta Rolls, torn
Method
  • Preheat the oven to 220C/200C Fan/Gas 7.

  • On a large roasting tray toss together the salad tomatoes, onions, basil stalks and oil. Roast in the oven for 25 mins until lightly charred.

  • Transfer the roasted veg to a large pan and add ½ the chopped basil leaves, the vinegar, garlic, chopped tomatoes and stock. Bring to the boil and simmer for 10 mins.

  • Add the remaining chopped basil. Use a handheld blender to blitz until smooth, then season with black pepper.

  • Divide the soup between 4 bowls. Swirl through the crème fraîche and top with the reserved basil leaves and some black pepper. Serve with the ciabatta.