Tomato soup with baked tomatoes and garlic toasts
3 servings
60 minutes
Tomato soup made from roasted tomatoes with garlic toasts is a true embodiment of home comfort and Mediterranean flavors. Roasting the tomatoes and onions gives the soup a rich, sweet depth, while the garlic toasts with soft roasted garlic add a savory touch. Cumin and basil leaves fill the dish with the aromas of a summer garden, and a splash of lemon juice and agave syrup creates a delicate balance between tartness and sweetness. This soup is perfect for a cozy family dinner or a light lunch, and its velvety texture and warming flavor make it an ideal choice on cool days. It is wonderful on its own, but the garlic toasts turn it into a true gastronomic masterpiece that leaves a pleasant aftertaste and a desire to try more.
1
Preheat the oven to 200 degrees C.
2
Wash the tomatoes and onions, cut them into 2-4 pieces, and place them in a large bowl.
- Tomatoes: 1 kg
- Sweet onion: 1 piece
3
Add cumin, basil, lemon juice, agave syrup, and 3 tablespoons of vegetable oil. Mix well.
- Caraway leaves: 1 tablespoon
- Basil leaves: 1 tablespoon
- Freshly squeezed lemon juice: 2 tablespoons
- Agave syrup: 1 tablespoon
- Olive oil: 4 tablespoons
4
Add a pinch of cayenne pepper, salt, and black pepper to taste.
- Ground cayenne pepper: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Place the tomatoes and onions on the baking sheet.
6
Wash the garlic, cut off the tops of the heads to expose the cloves, and place them cut side down on another baking tray.
- Garlic: 2 heads
7
Send both trays to the oven. Bake the tomatoes and onions for about 20 minutes, and the garlic for about 30 minutes, until the cloves are soft inside.
8
While the vegetables are baking, you can prepare the toasts. Spray two slices of whole grain bread with olive oil and send them to the oven for 7-10 minutes until the crust turns golden.
- Olive oil: 4 tablespoons
9
When the vegetables are ready, place the tomatoes, onion, and cloves from one head of garlic in a blender and puree until a smooth, cream-like consistency. Transfer to a soup bowl, add a bit more black pepper, and a basil leaf for elegance.
- Ground black pepper: to taste
- Basil leaves: 1 tablespoon
10
Serve toasted bread with the soup, which should be spread with the leftover roasted garlic from the second cooking. After roasting, the cloves should be soft enough to spread easily on the toast with a regular knife.
- Garlic: 2 heads