Baked Tomato Soup

2 servings

30 minutes

Roasted tomato soup is a refined dish of French cuisine that combines the rich flavor of roasted tomatoes with aromatic Provençal herbs and the soft sweetness of powdered sugar. The origins of this recipe trace back to the traditions of southern France, where sun-kissed tomatoes are transformed into a delicate creamy soup. Roasting the tomatoes reveals their deep caramelized notes, while garlic and onion add zest. Chicken broth adds softness, creating a velvety texture. Basil leaves and olive oil finish the dish with a fresh, slightly spicy aroma. This soup is perfect as a light warming dish on a cool evening or as an exquisite appetizer for a Mediterranean-style dinner.

Energy value per serving

• Calories: 387.6
• Proteins: 5g
• Fats: 25.7g
• Carbohydrates: 36.3g

Ingredients

• Tomatoes: 300 g
• Olive oil: 50 ml
• Garlic: 2 head
• Green basil: 15 g
• Provencal herbs: to taste
• Chicken broth: 100 ml
• Onion: 50 g
• Powdered sugar: 30 g

Cooking steps

1. Cut the tomatoes in half (horizontally) and place them on a greased baking tray.

   Required ingredients:

   • Tomatoes: 300 g
   • Olive oil: 50 ml

2. Generously sprinkle with powdered sugar, herbs, and half a head of garlic.

   Required ingredients:

   • Powdered sugar: 30 g
   • Provencal herbs:  to taste
   • Garlic: 2 heads

3. Bake in the oven at 190 degrees for 20 minutes.

4. Fry the finely chopped onion, adding Provençal herbs and garlic.

   Required ingredients:

   • Onion: 50 g
   • Provencal herbs:  to taste
   • Garlic: 2 heads

5. Put in a blender and blend with tomatoes until soup consistency.

   Required ingredients:

   • Tomatoes: 300 g

6. Add chicken broth, salt, pepper, and strain.

   Required ingredients:

   • Chicken broth: 100 ml

7. Pour the soup into a soup tureen, garnish with basil leaves and olive oil.

   Required ingredients:

   • Green basil: 15 g
   • Olive oil: 50 ml