Creamy Tomato Soup

Watch the Greek pizza Video here:

Print this recipe here: https://www.dimitrasdishes.com/creamy-roasted-tomato-soup/

For the Roasted Tomato Soup:

2 pounds (approx. 16) Roma (plum) tomatoes, quartered
1 large onion, peeled and quartered
5–6 garlic cloves or a generous handful, peeled
1/3 cup olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons dried basil
Pinch of crushed red pepper flakes (optional)
1/4 cup tomato paste
3/4 cup heavy whipping cream
1 quart water or vegetable broth
Fresh basil leaves, for garnish
Grated kefalotyri or Parmesan cheese, for garnish
For the Grilled Cheese Croissant (Makes 1):
1 croissant
1/2 cup shredded mozzarella or gouda cheese
2 tablespoons crumbled feta cheese
1 teaspoon dried basil or oregano

Instructions

For the Soup:
Preheat oven to 450°F (230°C).
Prepare vegetables: Wash and quarter the Roma tomatoes. Place them in a large roasting pan with the quartered onion and garlic cloves.
Season: Drizzle with olive oil and season with salt, pepper, dried basil, and red pepper flakes. Toss to coat.
Roast: Bake for 45–60 minutes, until edges are caramelized and vegetables are tender.
Blend: Working in batches, puree the roasted vegetables with the tomato paste and broth (or water) until smooth.
Simmer: Pour the soup into a pot and bring to a boil. Add more liquid to reach your desired consistency.
Finish: Stir in the heavy cream. Taste and adjust salt and pepper.
Serve: Garnish with fresh basil and grated cheese. Serve hot with grilled cheese croissants.
For the Grilled Cheese Croissant:

Preheat oven to 350°F (175°C).
Assemble: Slice the croissant in half horizontally. Layer the cheeses and herbs on the bottom half. Top with the other half.
Bake: Toast in the oven on a parchment-lined tray for 5–6 minutes, until cheese melts and croissant is golden.
Notes
Freezer Tip: The tomato soup (without cream) freezes beautifully! Let it cool completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months.
Add a splash of orange juice or balsamic vinegar for brightness.
Use Greek yogurt or coconut milk as a lighter alternative to heavy cream.
For extra richness, blend in a knob of butter at the end.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

Official Facebook Page: https://www.facebook.com/dimitrasdishes
Instagram: https://www.instagram.com/dimitras.dishes/
Pinterest: https://www.pinterest.com/dimitrasdis0637/