Tomato soup from the grill
4 servings
30 minutes
Grilled tomato soup is the embodiment of Mediterranean spirit in a dish. Its origin is linked to simple yet genius culinary traditions where fresh seasonal ingredients fully reveal their flavor. Roasted over an open flame, tomatoes acquire a rich, slightly smoky aroma that blends with the creaminess of butter and the fragrance of basil. This soup has a velvety texture and a deep flavor profile where the sweetness of tomatoes is harmoniously balanced by spicy notes of garlic and black pepper. It is perfect as a cozy dish for a cool evening or as an exquisite appetizer before the main course. Serving hot soup with crispy bread enhances the gastronomic pleasure, making each spoonful a true delight for Mediterranean cuisine lovers.
1
Select large tomatoes. They do not need to be washed.
2
Place the tomatoes on the grill rack and put the rack in the middle of the fire.
3
Periodically turn the tomatoes in the flame until their skin is charred. Remove from the fire and, if possible without letting them cool, peel off the burnt skin, cutting out the attachment points of the stems.
- Tomatoes: 8 pieces
4
Add butter to the hot mixture and stir until melted (you can slightly heat it on the stove or in the microwave if the tomatoes have cooled), then puree it in a blender or with a hand blender directly in the pot.
- Butter: 125 g
5
Add salt and pepper to taste, then add finely chopped basil leaves and garlic.
- Salt: to taste
- Ground black pepper: to taste
- Basil leaves: 2 tablespoons
- Garlic: 1 clove