Baked Tomato Soup with Basil and Olive Croutons
4 servings
70 minutes
This soup of roasted tomatoes with basil and crispy olive croutons is a true embodiment of Mediterranean gastronomy. The recipe hails from sunny Spain, where tomatoes, olive oil, and fragrant basil are the main stars of many dishes. Roasted tomatoes acquire a rich, sweet-smoky flavor that harmonizes with the velvety texture of the soup. The croutons soaked in olive paste add zest and a light crunch. It's the perfect dish for cozy evenings; it warms you up and fills the home with aromas of fresh herbs and roasted vegetables. The soup is excellent for serving as a light lunch or dinner, and thanks to the basil puree and balsamic vinegar, it gains an exquisite depth of flavor. A culinary journey to Spain begins with the first spoonful!
1
Pour boiling water over the tomatoes for 1 minute, drain the water, and peel the tomatoes. Cut each tomato in half, place them cut side up on a baking sheet, add salt, pepper, and drizzle with a little olive oil. Sprinkle with minced garlic and top with basil leaves soaked in olive oil.
- Tomatoes: 700 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 4 tablespoons
- Garlic: 1 clove
- Basil: 20 g
2
Bake in the oven for 1 hour. 30 minutes before the tomatoes are ready, peel and chop the potatoes. Boil for 20 minutes in 450 ml of boiling water mixed with tomato paste.
- Tomatoes: 700 g
- Potato: 110 g
- Tomato paste: 1 teaspoon
3
Mix the ciabatta cubes well with olive paste and oil. Spread them on a small baking tray and roast in the oven for 8-10 minutes. Let the croutons cool.
- Ciabatta: 200 g
- Olive paste: 1 tablespoon
- Olive oil: 4 tablespoons
4
Take the tomatoes out of the oven and place them in a food processor along with the juice. Add the contents of the pot and blend until a not too smooth puree forms.
5
Place the basil leaf remnants in a mortar, add ¼ teaspoon of salt, and grind. Pour in 2 tablespoons of olive oil and balsamic vinegar. Mix thoroughly.
- Basil: 20 g
- Salt: to taste
- Olive oil: 4 tablespoons
- Balsamic vinegar: 1 teaspoon
6
Before serving, heat the soup over low heat and season with prepared basil puree. Serve with croutons.
- Basil: 20 g
- Ciabatta: 200 g