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Healthy creamy tomato soup
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Revamp traditional tomato soup with a creamy and delectable twist.
Ingredients:
  • 650g ripe roma tomatoes, halved
  • 6 unpeeled garlic cloves
  • 20.60 gm white Italian dressing
  • 27.30 gm olive oil, plus extra, to drizzle
  • 4.00 gm brown sugar
  • 500g cherry tomatoes
  • 1 large brown onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 1L (4 cups) vegetable liquid stock
  • 130g (1/2 cup) quark
  • Extra quark, to serve
  • Fresh basil leaves, to serve
  • Chopped fresh chives, to serve
Instructions:
  • Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place roma tomato and garlic, cut-side down, on tray. Drizzle with dressing, 1 tbs oil, sprinkle sugar, and season. Roast for 20 minutes. Add cherry tomatoes and roast for another 20 minutes until very tender. Cool slightly. Remove skin from roma tomato, squeeze garlic from skins, and set aside.
  • Heat the rest of the oil in a large saucepan over medium-low heat. Add the onion and carrot. Cook for 8 minutes, stirring occasionally, until softened.
  • Combine the tomatoes, garlic, and tray juices in the pan, then stir together. Pour in the stock and bring to a boil. Reduce the heat to low and simmer, partially covered, stirring occasionally, for 15 minutes until soft and well combined. Season to taste, remove from heat, and allow it to cool slightly for 30 minutes.
  • Blend soup with a stick blender until smooth. Place quark in a small bowl, ladle 1/2 cup of soup into the bowl and stir to combine. Mix quark mixture into the soup. Blend briefly with the blender. Warm gently on low heat, if desired. Serve in bowls, topped with extra quark, oil, basil, and chives. Season to taste and enjoy.

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