Roasted Tomato And Manchego Soup
Indulge in the rich flavors of Castilian-Manchego cuisine with this delicious Roasted Tomato and Manchego Soup. This hearty and comforting soup is perfect for a cozy night in or as a starter for a special meal.
Ingredients
- 6 large tomatoes, halved
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup grated Manchego cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 30 minutes.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
- Add the roasted tomatoes and vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes.
- Using an immersion blender, puree the soup until smooth. Stir in the grated Manchego cheese until melted and well combined.
- Season with salt and pepper to taste. Serve the soup hot, garnished with fresh basil leaves.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 10g
- Fat
- 15g
Supplies
Baking sheet Large pot Immersion blender
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Roasted Tomato and Manchego Soup with crusty bread or a side salad for a complete meal.
Tips & tricks
For an extra flavor boost, roast the tomatoes with a drizzle of balsamic vinegar before adding them to the soup.
Cost
$15