Baked Tomatoes Soup (served cold or warm)
When one bakes tomatoes they acquire a unique and delicious taste; the sugars caramelize and the aromas strengthen. This soup captures all the taste in a creamy texture! We thoroughly recommend you try it!
- 1.5 kg ripe tomatoes, cutted in half
- 4 tbsp olive oil
- 1 tbsp each thyme and basil
- 1 tbsp sugar
- salt & pepper
- 1/2 lit chicken broth
- 1 dry onion, chopped in brunoise
- 2 garlic cloves
For the garnish
- 1/2 bunch parsley, finely chopped
- 1/2 fresh basil, finely chopped
Make your crouton from square bread or old bread. Cut as you like.
Preheat oven to 180°C
Place the tomatoes on a baking pan.
Pour over olive oil, sprinkle with sugar, thyme and basil, add salt and pepper and bake for 30 minutes.
Sauté in a bit of olive oil the finely chopped onion and garlic, add the broth and the baked tomatoes and let boil over medium heat for about 20-30 minutes.
Mash the soup in the blender, pass it through a sieve for a finer texture, and if it becomes too thin put it back on the fire and reduce for a while.
Serve with crouton and parsley or fresh basil.
If you serve the soup cold, add a bit of olive oil and a few drops of balsamic vinegar in each plate just before you serve it.