Baked Tomato Cream Soup with Warm Bread and Pecorino
4 servings
90 minutes
Roasted tomato cream soup with a warm piece of bread and pecorino is the true embodiment of cozy European cuisine. Its rich flavor arises from roasting the tomatoes, enhancing their sweetness and depth of aroma. The velvety texture created by butter and tomato juice makes each spoonful tender and warming. A hint of garlic and Provençal herbs adds sophistication to the soup, while fresh basil and a drizzle of olive oil highlight its freshness. The perfect complement is a crispy piece of ciabatta topped with melted pecorino, adding salty, nutty notes. This soup is not just food; it's a gastronomic story about how simple ingredients can create an exquisite dish that warms the soul and provides comfort year-round.
1
We divide the tomatoes into 2 parts: 400 g for tomato juice, 900 g for baking. Wash the tomatoes, make a cross-shaped cut, and blanch in boiling water. Peel them. Cut the tomatoes into 4 pieces and place them on an oiled baking tray.
- Tomatoes: 1300 g
- Olive oil: 80 ml
2
Generously sprinkle with powdered sugar, herbs, and half a head of garlic. Bake in the oven at 190 degrees for 20 minutes. Sauté the onion, adding garlic.
- Powdered sugar: 30 g
- Provencal herbs: to taste
- Garlic: 2 heads
- Shallots: 300 g
3
Put in a blender and blend with tomatoes until a puree-like consistency. Add the resulting mixture to a pot with tomato juice, season with salt, freshly ground black pepper, and herbs (if you like a spicier taste), and simmer for about 40 minutes on low heat.
- Tomatoes: 1300 g
- Provencal herbs: to taste
4
Sprinkle pieces of bread with cheese and bake in the oven until golden brown.
- Ciabatta: 6 g
- Pecorino cheese: 60 g
5
Pour the ready soup into a soup bowl and garnish with finely chopped basil and olive oil.
- Basil: 15 g
- Olive oil: 80 ml