Baked Cherry Tomato Soup
4 servings
30 minutes
Roasted cherry tomato soup is a fragrant and rich dish of European cuisine that highlights the natural sweetness of tomatoes baked with garlic and chili. The origins of such a soup can be found in Mediterranean cuisine, where fresh vegetables and herbs create rich flavor compositions. Its taste is a balance of the sweet and sour notes of tomatoes, the mild spiciness of chili peppers, and the depth of balsamic vinegar. The creamy texture is achieved by thoroughly blending the ingredients, while a final touch of a spoonful of yogurt and fresh basil adds freshness and softness. It pairs perfectly with warm toasted bread, making it an excellent choice for a cozy dinner or light lunch.
1
Pick the cherry tomatoes from the branches, leaving some green stems. Cut the large tomatoes into quarters and place everything in a baking tray. Generously drizzle with olive oil and season (salt, pepper). Cut the chili in half and remove the seeds. Crush the garlic cloves. Add garlic and chili to the tomatoes and mix well. Place the tomatoes in a preheated oven at 220°C on the top rack for 15 minutes.
- Cherry tomatoes on a branch: 1 kg
- Tomatoes: 4 pieces
- Red chili pepper: 1 piece
- Garlic: 4 cloves
2
Chop the onion and add it to a heated pot with olive oil and a pinch of salt. Increase the heat slightly and let the onion soften; stir occasionally.
- Red onion: 1 piece
- Natural yoghurt: to taste
3
Add balsamic vinegar to the onion and let it reduce.
- Balsamic vinegar: 4 tablespoons
4
Remove the tomatoes from the oven and transfer them to a pot with onions.
- Cherry tomatoes on a branch: 1 kg
- Tomatoes: 4 pieces
5
Chop the contents of the pot in a blender, adding most of the basil. It should become a coarse puree. Pour the soup into a bowl, season to taste, top with a spoonful of sour cream and a few basil leaves, and drizzle with olive oil. Serve with warm toasted bread.
- Basil: 1 bunch
- Natural yoghurt: to taste