Roasted tomato soup
This is a modern way of making soup that brings out the best in the flavour of the tomato. By oven-roasting all ingredients together first, the flavours have a chance to blend and enhance each other. Also, with the slow cooking process, you do not need to add stock for a stronger flavour.
Makes 2 liters.
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Ingredients
|
3 |
kg |
tomatoes, any type |
|
15 |
cloves |
garlic |
|
10 |
g |
basil |
|
40 |
ml |
olive oil |
|
30 |
g |
sugar |
Preparation method
- Preheat the oven to 160ºC.
- Wash the tomatoes, remove the stems, and place with the other ingredients in an oven dish. Cover tightly with aluminium foil.
- Roast for 2 hours in the oven.
- Blend in a food processor until smooth and strain through a strainer or conical sieve.
- Season with salt, pepper, and additional sugar to taste.
Serving suggestions
- Serve as an amuse-bouche or aperitif snack.
- Serve with other tomato components in various textures.
- As a soup, e.g. with mozzarella and basil.