Gastronomixs

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.

Roasted tomato soup

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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.

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