Roasted tomato soup

Name: Roasted tomato soup
Ingredients: 1 kg tomatoes; 3 medium shallots (90 g); 3 garlic cloves; 15 g fresh basil; 15 g fresh oregano; 2 tablespoons balsamic vinegar; 4 tablespoons olive oil; 1 tablespoon brown sugar; 2 teaspoons salt; 1/2 teaspoon ground black pepper; 250 ml water or vegetable stock

Soups - Roasted tomato soup by Agata H. - Recipia

Roasted tomato soup gets its smooth texture and slight sweetness from tomatoes baked at 200 °C, which release their juices into the pan. The shallots, garlic and herbs roast alongside them, then everything is blended until no pieces remain. I like the soup to run easily off the spoon, not sit there like a purée. Prep: 15 minutes. Cook: 60 minutes. Rest: 30 minutes. Total time: 105 minutes. Serves: 4. About 200 kcal and 3 g protein per serving.

Ingredients

1 kg tomatoes
3 medium shallots (90 g)
3 garlic cloves
15 g fresh basil
15 g fresh oregano
2 tablespoons balsamic vinegar
4 tablespoons olive oil
1 tablespoon brown sugar
2 teaspoons salt
1/2 teaspoon ground black pepper
250 ml water or vegetable stock

Preparation

1. Heat the oven to 200 °C. Wash the tomatoes, cut them into quarters and put them in a deep roasting pan. 2. Peel the shallots and garlic cloves. Add them to the pan along with the basil and oregano leaves. 3. Add the salt, brown sugar, balsamic vinegar, olive oil and pepper. Mix everything with your hands, then roast the vegetables for 1 hour, until softened and browned around the edges. 4. Take the pan out of the oven and leave the vegetables to cool for 30 minutes. 5. Put the vegetables and their juices from the pan in a blender and blend on high until smooth. If your blender isn’t powerful enough, pass the soup through a fine-mesh sieve to remove the skins and seeds. 6. If the soup is too thick, gradually add up to 250 ml water or vegetable stock and blend until it reaches the consistency you like.

Notes

With toasted bread and a little pesto, there’s something crunchy alongside the soup’s smooth texture. Keep it in a covered container in the fridge for up to 3 days; you can make it a day ahead and warm it gently. For another green note, save a few basil leaves for the bowl instead of roasting them all. Meaty, well-ripened tomatoes make a thicker soup than watery ones, and very large tomatoes may need a few minutes more than an hour in the oven. With small, firm tomatoes, keep an eye on the pan towards the end, as they soften faster. I choose tomatoes that give slightly when pressed, with no bruised spots. The texture is like roasted tomato sauce for pasta, only this goes straight into a bowl. Cooling is the part many people rush, even though the pan stays hot after the vegetables come out of the oven. Pesto can be salty, so taste the soup before adding more salt.