Baked Tomato Puree Soup
4 servings
60 minutes
Roasted tomato puree soup is a true embodiment of comfort and rich flavor. This recipe draws inspiration from Czech cuisine, where simplicity meets deep aromas. Roasted tomatoes acquire caramelized sweetness, while bay leaves add subtle woody notes. The tenderness of onion and garlic combined with Italian herbs creates a harmonious palette of flavors. This soup is perfect for cool evenings when you want to warm up and enjoy the rich taste of tomatoes. Served with crispy croutons or fresh bread, it complements the velvety texture of the dish. An excellent choice for both a light dinner and a festive table, its rich aroma and deep flavor make you return to this recipe again and again.
1
First, bake the tomatoes: make a cross cut on them, remove the stem base, and place them in a baking dish. Lay bay leaves at the bottom between the tomatoes and add a little water. Send to a preheated oven at 220 degrees for half an hour. The tomatoes should bake well and the skin should be nicely roasted.
- Tomatoes: 800 g
- Bay leaf: 10 pieces
2
Remove the tomatoes from the oven and set aside. While they cool, finely chop the onion and garlic, sauté in olive oil until soft, add the tomatoes in their juice, season with salt and pepper, and simmer on low heat for 10 minutes.
- Garlic: 1 clove
- Onion: 1 head
- Tomatoes in their own juice: 300 g
- Salt: to taste
- Ground black pepper: to taste
3
Peel the slightly cooled tomatoes and place them in a blender. Add the prepared tomato sauce and dried herbs (basil, oregano, thyme). Be sure to pour in the liquid from the dish where the tomatoes were baked; it is very aromatic from the bay leaf and will add an interesting flavor to the soup.
- Tomatoes: 800 g
- Tomatoes in their own juice: 300 g
- Italian Herb Blend: to taste
- Bay leaf: 10 pieces
4
Blend everything in a blender until it becomes a puree.