Roasted Tomato Soup


1h 15min
Servings: 
4
Stanislava Dimitrova
How it's made: 

To prepare this soup, select sweet and ripe tomatoes preferably from a local farmer. I cooked this soup, while visiting my parents. The tomatoes, and in fact all the ingredients, come from my mom's garden and taste great!

Slice the tomatoes in half and arrange in baking pan. Sprinkle with finely chopped garlic, olive oil, pinch of salt and fresh basil leaves. Peel and roughly chop the onions. Coat in olive oil and arrange in pan. Add 1/2 cup of water to avoid the vegetables sticking to the pan. Bake the tomatoes and onions in preheated to 200℃/425℉ oven for about an hour.

Peеl the potato, chop it roughly and place in a separate baking pan. Add 3 cups of hot water, salt and pepper, and bake until soft (about 20 minutes).

When the tomatoes and potatoes are roasted, combine all ingredients together and puree to a soup using a food processor. Before that, remove the skin of the roasted tomatoes. Use the water from the potatoes to reach the desired thickness. Keep the soup at medium heat while seasoning with salt and pepper to taste. Serve warm with plenty of fresh basil.

Shopping list: 
2 kg ripe sweet tomatoes
1 large potato
2 onions
handful of fresh basil
3-4 garlic cloves
olive oil
salt and pepper
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