Fried Tomato Soup

4 servings

30 minutes

Roasted tomato soup is a true embodiment of Spanish cuisine, where the passion for fresh and rich flavors meets the simplicity of preparation. Oven-roasted whole tomatoes reveal their sweet, slightly caramelized taste complemented by the aroma of garlic, onion, and fragrant herbs. Sun-dried tomatoes add depth and richness to the soup, while balsamic vinegar and Worcestershire sauce introduce subtle sweet-and-sour notes. The result is a velvety, warming texture with a light smoky aftertaste. This soup is perfect for cozy evenings and can be served as a standalone dish or paired with crusty bread. A drizzle of olive oil and fresh basil complete the picture, turning it into a culinary masterpiece.

Energy value per serving

• Calories: 529.6
• Proteins: 10.7g
• Fats: 39.9g
• Carbohydrates: 32.8g

Ingredients

• Olive oil: 150 ml
• Onion: 0.5 head
• Garlic: 3 clove
• Tomatoes: 1 kg
• Basil: 3 stem
• Sun-dried tomatoes in oil: 150 g
• Fresh cilantro (coriander): 3 stem
• Tomato paste: 2 tbsp
• Worcestershire sauce: to taste
• Chicken broth: 500 ml
• Balsamic vinegar: to taste
• Sea salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Preheat the oven to 220 degrees. Heat a large skillet in the oven for 3-4 minutes. Pour oil into the skillet, add onion, garlic, and whole tomatoes (removed from the vine). Season with salt and pepper, stir, and bake for 15 minutes.

   Required ingredients:

   • Olive oil: 150 ml
   • Onion: 0.5 head
   • Garlic: 3 cloves
   • Tomatoes: 1 kg
   • Sea salt:  to taste
   • Ground black pepper:  to taste

2. Add sun-dried tomatoes and their oil to the skillet, sprinkle with herbs on top. Bake for another 10 minutes, then add tomato paste and send to the oven for another 5 minutes. Don't worry if the sun-dried tomatoes blacken — at the final stage, the skins will need to be discarded, but the subtle smoky flavor will remain.

   Required ingredients:

   • Sun-dried tomatoes in oil: 150 g
   • Fresh cilantro (coriander): 3 stems
   • Tomato paste: 2 tablespoons

3. Transfer the contents of the skillet to a large bowl, add 2 tablespoons of Worcestershire sauce and balsamic vinegar, and mix well. Cover the bowl with food paper and let it marinate for one and a half hours.

   Required ingredients:

   • Worcestershire sauce:  to taste
   • Balsamic vinegar:  to taste

4. Blend the soup in small portions until a smooth consistency is achieved. Strain the soup through a sieve into a clean pot. Gently heat, allowing it to simmer slightly on low heat, then pour in the chicken broth and mix well. Taste and add salt or pepper as needed. You can also add Worcestershire sauce (no more than 4 teaspoons) and balsamic vinegar (no more than 3 teaspoons).

   Required ingredients:

   • Chicken broth: 500 ml
   • Sea salt:  to taste
   • Ground black pepper:  to taste
   • Worcestershire sauce:  to taste
   • Balsamic vinegar:  to taste

5. Serve hot, drizzling each bowl of soup with olive oil, garnished with basil leaves and freshly ground black pepper.

   Required ingredients:

   • Olive oil: 150 ml
   • Basil: 3 stems
   • Ground black pepper:  to taste