And I do not mean tomato soup from canned tomatoes or passed tomatoes. No friends, I mean the fresh, sweet and summer-tasting tomatoes in a class of their own.
Or more precisely: super simple roasted tomato soupIn which the tomatoes become so aromatic with a small visit to the oven that we almost tip off the chair at the first spoonful.
I tell you, this recipe is an absolute game changer!
Okay, let's start with what's NOT in this soup. This incredibly creamy, velvety tomato soup gets by without cream, creme fraiche and sour cream.
Yes, all you need for this treat is:
Gorgeous ripe tomatoes. Best of all the delicious ones from the market, which are currently available in all colors and shapes and for all budgets. I took a mix of roma and cherry tomatoes.
A little olive oil.
Basil. The best course fresh, but the dried is also great.
Salt, pepper and a little sugar.
Parmesan on top.
I do not know about you, but for me this list of ingredients sounds pretty awesome.
By far the largest share are fresh tomatoes, a little Knobi and onion for the taste and of course basil. Olive oil is good for us anyway the Parmesan we treat ourselves with so many good ingredients as treats on top.
Roasted tomato soup – That's how it works
In order for these ingredients to become the perfect roasted tomato soup, you first clean the tomatoes and quarter them into an ovenproof mold. Then add garlic and shallot, plus a pinch of sugar to tease extra flavor out of the tomatoes. Once the tomatoes are roasted, place them with basil, salt and pepper in a blender and mix everything to the desired consistency. Finished!
In terms of consistency, the soup is reminiscent of gazpacho or a really good homemade tomato sauce, only much more velvety and unbelievably tomatoic. The roasting really tickles all the flavor of the tomatoes and there's a light garlic note and basil, because tomato + basil is just great love.
Things that make your roasted tomato soup even more delicious are, for example, crispy croutons, a pinch of sour cream, some rice and of course grated Parmesan on top.
I hope you will love this recipe!
The roasted tomato soup is:
Gepimpt with basil, garlic and Parmesan.
A great summer soup.
You tried this recipe? Then let me know! Do not comment, rate or forget your photo on Instagram #kochkarussell to tag. Thank you, dear ones!
Toasted tomato soup
This 5-ingredient roasted tomato soup recipe is quick, easy and always well received. Summery and always good!
Calories per serving: 278kcal
1.5 kg tomatoes
2 Garlic cloves
3 EL olive oil
Salt, pepper and sugar
Preheat oven to 210 degrees.
Wash tomatoes, free from green onion and quarter. Peel and quarter the shallot. Peel garlic. Put everything in a large ovenproof dish and sprinkle with olive oil, a little salt and a teaspoon of sugar.
Roast in the oven for about 30 minutes, until the skin of the tomatoes is crumbling. Put everything in a blender. Mix until the soup is deliciously creamy. Season with salt, pepper and basil, mix again as needed.