Creamy and Comforting: Roasted Tomato and Almond Soup Recipe

Are you ready to embark on a culinary adventure that will leave you craving for more? I have an irresistible recipe that will delight your taste buds and warm your heart: roasted tomato and almond soup. Picture yourself savoring a spoonful of creamy, velvety goodness infused with the robust flavors of roasted tomatoes and the delightful nuttiness of almonds. This soup is the epitome of comfort and indulgence, and I am here to guide you through the steps of creating this delectable masterpiece in your own kitchen.

As you take your first spoonful of this roasted tomato and almond soup, your palate will be greeted by a harmonious blend of flavors that dance on your tongue. The roasted tomatoes bring a deep, caramelized sweetness, while the almonds offer a nutty undertone that adds richness and complexity. Together, they create a symphony of taste that will leave you wanting more with every bite.

But it’s not just the taste that will captivate you—it’s the luxurious texture that elevates this soup to new heights. The roasted tomatoes lend a velvety smoothness, while the almonds provide a subtle crunch and a creamy mouthfeel. Every spoonful is a delightful journey for your senses, a comforting embrace that soothes and satisfies.

This soup is a true embodiment of comfort. It has the power to transport you to a cozy fireside, where you can wrap yourself in a warm blanket and indulge in a bowl of pure bliss. Its creamy consistency and rich flavors make it the perfect companion on chilly evenings or when you simply crave a comforting meal that nourishes both your body and soul.

Whether you’re hosting a gathering or seeking solace in your own kitchen, this roasted tomato and almond soup is a recipe that will impress your guests or provide you with a moment of self-care. It’s a versatile dish that can serve as an elegant appetizer or take center stage as a satisfying main course when paired with crusty bread or a side salad.

Now that we’ve tantalized your taste buds and painted a picture of the delightful flavors and textures awaiting you, it’s time to gather your ingredients and embark on this culinary journey. Let’s dive into the instructions and create a bowlful of roasted tomato and almond soup that will transport you to a realm of pure gastronomic delight. Get ready to savor every spoonful and experience the magic of this creamy and comforting soup recipe.

Ingredients Needed to Make Roasted Tomato and Almond Soup

To create this mouthwatering soup, you will need the following ingredients:

• 2 pounds of ripe tomatoes
• 1/2 cup of raw almonds
• 1 onion, chopped
• 4 cloves of garlic, minced
• 3-4 tablespoons of olive oil
• 3-4 cups of vegetable broth
• 1 teaspoon of paprika
• 1/2 teaspoon of dried thyme
• Salt and pepper to taste
• Fresh basil leaves for garnish
• cream for garnish

How to Make Roasted Tomato and Almond Soup

1. Preheat your oven to 400°F (200°C).
   • This will ensure the tomatoes roast beautifully and develop a depth of flavor.
2. Start by preparing the tomatoes.
   • Wash them thoroughly and cut them in half.
   • Remove the seeds and any tough stems.
   • Place the tomatoes on a baking sheet, cut side up.
3. Drizzle the tomatoes with olive oil.
   • This will help them roast evenly and intensify their natural sweetness.
4. Sprinkle the tomatoes with salt, pepper, and dried thyme.
   • These seasonings will enhance the flavors of the tomatoes as they roast.
5. Roast the tomatoes in the preheated oven for about 30-35 minutes.
   • Keep an eye on them; they should become soft and slightly charred.
   • Once roasted, set them aside to cool.
6. While the tomatoes are cooling, heat the olive oil in a large pot over medium heat.
   • Add the chopped onion and minced garlic.
   • Sauté until the onion turns translucent and fragrant.
7. In the meantime, toast the almonds.
   • Place the raw almonds in a dry skillet and cook over medium heat.
   • Stir frequently until they become golden brown and release their nutty aroma.
   • Remove from heat and let them cool.
8. Once the tomatoes have cooled down, remove their skins.
   • They should easily peel away, leaving behind tender, roasted flesh.
9. Transfer the roasted tomatoes, sautéed onion and garlic, and toasted almonds to a blender or food processor.
   • Blend until smooth and creamy, gradually adding vegetable broth to reach your desired consistency.
10. Pour the blended mixture back into the pot and heat over medium-low heat.
    • Stir in paprika, and season with salt and pepper to taste.
    • Allow the flavors to meld together for about 5-10 minutes.
11. Serve the soup hot, garnished with fresh basil leaves or fresh cream.
    • The vibrant green basil adds a lovely pop of color and a fresh aroma and cream gives more richness.

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Roasted Tomato and Almond Soup Recipe

Create a bowlful of culinary magic with this roasted tomato and almond soup. The combination of the roasted tomatoes, almonds, and aromatic herbs results in a velvety texture and a burst of flavors. This creamy and comforting soup is perfect for any occasion, whether you want a quick and easy weeknight dinner or an impressive appetizer for a dinner party.

Don't forget to savor each spoonful and enjoy the delightful taste and aroma that this soup brings to your table.

Print Recipe Pin Recipe

Total Time 40 minutes mins

Course Main Course, Side Dish, Soup

Cuisine world

Servings 4 people

Ingredients

  

• 2 pounds ripe tomatoes
• 1/2 cup raw almonds
• 1 onion, chopped
• 4 cloves garlic, minced
• 3-4 tbsp olive oil
• 3-4 cups vegetable broth according to desired consistency
• 1 tsp paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh basil leaves for garnish
• cream for garnish

Instructions

 

• Preheat oven to 400°F (200°C). Cut ripe tomatoes in half and place them on a baking sheet, cut side up.
• Drizzle tomatoes with olive oil and sprinkle with salt, pepper, and dried thyme. Roast for 30-35 minutes until soft and slightly charred. Set aside to cool.
• In a large pot, sauté chopped onion and minced garlic in olive oil until fragrant. Toast raw almonds in a dry skillet until golden brown and fragrant.
• Let them cool. Remove the tomato skins and transfer roasted tomatoes, sautéed onion and garlic, and toasted almonds to a blender or food processor.
• Blend until smooth, gradually adding vegetable broth to reach desired consistency. Pour mixture back into the pot and heat over medium-low heat.
• Stir in paprika, salt, and pepper to taste. Let flavors meld for 5-10 minutes. Serve hot, garnished with fresh basil leaves.

Keyword tomato almond soup, tomato and almond soup