Creamy Tomato Soup with Roasted Garlic Toast

Ingredients For the Soup

Tomatoes: 6-7 medium, halved
Garlic: 2 whole bulbs (tops sliced off)
Onions: 2 small, peeled and halved
Red Chilies: 2-3 (optional for heat)
Oil: For roasting
Butter: 1 tablespoon
Fresh Cream: 2-3 tablespoons
Cornstarch Slurry: 1 tablespoon cornstarch mixed with a little water (for thickening)
Garnish: A swirl of cream and fresh cilantro

For the Roasted Garlic Butter Spread

Step-by-Step Instructions

1. Roast the Vegetables

Place the halved tomatoes, whole garlic bulbs (cut side down), onions, and red chilies in a pan with a drizzle of oil.

Cover and roast on medium heat until the tomatoes are soft and the garlic is tender and fragrant.

2. Prepare the Soup Base

Remove the roasted garlic bulbs and set them aside for the bread.

Transfer the roasted tomatoes, onions, and chilies into a blender. Blend until completely smooth.

Strain the mixture through a fine-mesh sieve into a pot to remove any skins or seeds, ensuring a silky texture.

3. Simmer and Finish the Soup

Bring the strained soup to a simmer.

Add a knob of butter and fresh cream. Stir well.

Pour in the cornstarch slurry and stir constantly until the soup thickens slightly to your preferred consistency. Keep warm.

4. Make the Roasted Garlic Butter

Squeeze the softened roasted garlic cloves out of their skins into a mortar and pestle.

Add the roasted red chilies and mash into a paste.

Mix in softened butter, chopped cilantro, and dried herbs until well combined.

5. Assemble and Toast the Bread

Spread the garlic butter generously on one side of a bread slice.

Place a slice of cheese between two pieces of bread.

Toast in a pan on medium heat until both sides are golden brown and the cheese is melted.

6. Serve

Ladle the hot soup into a bowl.

Garnish with a swirl of cream, a small dollop of butter, and a cilantro leaf.

Serve immediately with the warm, crispy garlic toast for dipping.

ASMR FOODS