Simple Tomato Soup
4 servings
60 minutes
Simple tomato soup is the essence of Mediterranean cuisine, infused with the spirit of warm coastal shores and leisurely summer lunches. Its history dates back to ancient times when locals used ripe tomatoes, roasted them with onions and garlic, and then turned them into a fragrant, velvety soup. This recipe embodies simplicity and harmony of flavors: the sweetness of tomatoes intertwines with the spiciness of garlic, a hint of black pepper heat, and the tenderness of basil. Roasting the vegetables reveals their deep, caramelized notes, giving the soup a rich, warming taste. It can be served as a light starter and paired with crispy croutons or soft cheese. This soup is a perfect way to enjoy the natural riches of the Mediterranean in one bowl.
1
Chop the onion.
- Onion: 1 head
2
Peel the garlic.
- Garlic: 12 cloves
3
Peel half a cucumber and chop it finely.
- Cucumbers: 0.5 piece
4
Preheat the oven to 200 °C.
5
Cut the tomatoes (ripe and small) in half and remove the seeds with a teaspoon.
- Tomatoes: 25 pieces
6
Place them in a deep dish (one that can be used in both the oven and on the stove).
7
Add onion and garlic, season well with salt and pepper, and then generously add olive oil.
- Onion: 1 head
- Garlic: 12 cloves
- Sea salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
8
Place the vegetables in the oven and bake them for 30 minutes until the onion turns golden and the tomatoes brown slightly.
9
Remove the mold from the oven and place it on the stove, turn on medium heat.
10
Add some broth and stir for 2-3 minutes, then pour in the remaining broth and bring to a boil.
- Vegetable broth: 1.5 l
11
Remove from heat and let cool slightly, then blend in a blender.
12
Add salt and pepper to taste.
- Sea salt: to taste
- Ground black pepper: to taste
13
Pour the soup into bowls, sprinkle with fresh basil, and add a little more olive oil.
- Basil leaves: to taste
- Olive oil: to taste
14
Add sliced cucumbers.
- Cucumbers: 0.5 piece