Tomato soup with basil and oregano

2 servings

70 minutes

Tomato soup with basil and oregano is a true embodiment of Mediterranean cuisine, rich in the aromas of fresh herbs and sweet roasted tomato flesh. Its roots delve deep into European gastronomy, where simple yet juicy ingredients combine in perfect harmony. Roasting vegetables enhances their natural sweetness, creating a thick, rich texture. Basil and oregano bring freshness and a hint of spice, while balsamic vinegar adds a subtle tang. This soup is versatile: it warms in winter and refreshes in summer when served chilled. It can be accompanied by crusty bread or parmesan for added depth of flavor. It's not just a dish – it's gastronomic comfort that brings friends and family together.

Energy value per serving

• Calories: 505.1
• Proteins: 10g
• Fats: 29.9g
• Carbohydrates: 53.3g

Ingredients

• Tomatoes: 1350 g
• Extra virgin olive oil: 3 tbsp
• Crushed basil leaves: 4 tbsp
• Red sweet pepper: 1 pc
• Freshly chopped oregano leaves: 2 tbsp
• Water: 1 glass
• Salt: to taste
• Balsamic vinegar: 1 tbsp
• Ground black pepper: to taste
• Sugar: to taste
• Garlic: 4 clove

Cooking steps

1. Preheat the oven to 200 degrees.

2. Cut the tomatoes into 2-4 pieces and place them on a baking sheet. Cut the peppers into 2-4 pieces, remove the seeds, and place them on the baking sheet. Drizzle the vegetables with oil and sprinkle with salt.

   Required ingredients:

   • Tomatoes: 1350 g
   • Red sweet pepper: 1 piece
   • Extra virgin olive oil: 3 tablespoons
   • Salt:  to taste

3. Bake for 45–60 minutes, or until the tomatoes smell sweeter and start to char at the edges. After 20–30 minutes in the oven, turn the tray to the other side.

4. In a large pot over medium heat, sauté the onion and garlic for 4-5 minutes. Add 1 tablespoon of basil and all the roasted tomatoes, peppers, and their remaining juice. Stir, then puree with an immersion blender (or carefully transfer the mixture to a regular blender and blend until smooth, then pour back into the pot).

   Required ingredients:

   • Garlic: 4 cloves
   • Crushed basil leaves: 4 tablespoons
   • Tomatoes: 1350 g
   • Red sweet pepper: 1 piece

5. Add another tablespoon of basil, oregano, and vinegar. Mix well. Add water if needed to dilute the thick consistency of the soup.

   Required ingredients:

   • Crushed basil leaves: 4 tablespoons
   • Freshly chopped oregano leaves: 2 tablespoons
   • Balsamic vinegar: 1 tablespoon
   • Water: 1 glass

6. Season to taste with sugar, salt, and pepper. Add the remaining herbs and remove from heat. Serve immediately drizzled with oil, or refrigerate for 6-8 hours to enhance the flavor.

   Required ingredients:

   • Sugar:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Crushed basil leaves: 4 tablespoons