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Categories:
tomatoes different varieties onion red chili pepper olive oil drizzle sugar cream cheese salt ground black pepper chicken stock cilantro lime wedges
Viewed: 96 - Published at: 5 years agoIngredients
- 3 3/8 cups tomatoes different varieties, halved
- 1/2 onion peeled and whole
- 1 red chili pepper seeded, optional
- olive oil drizzle
- sugar
- 6 7/8 tablespoons cream cheese
- salt
- ground black pepper
- 1 cup chicken stock
- cilantro for garnish
- lime wedges for garnish
Method
- Preheat the oven to 200 degrees Celsius.
- Line a baking tray with parchment paper and scatter the top with the halved tomatoes cut-side up, onion, and chili pepper.
- Drizzle everything with olive oil and sprinkle some sugar over the tomatoes only.
- Roast 20 minutes or until softened. Let cool a bit then peel the tomatoes and chili pepper.
- Add the tomatoes, chili, and onion into a food processor with the juices from the pan. Blend until smooth.
- Add in the cream cheese and salt and pepper to taste. Blend again.
- Add in the stock until reaching your desired consistency for the soup.
- Serve garnished with cilantro leaves on top and a wedge of lime.
