Baked Tomato Soup
2 servings
30 minutes
Roasted tomato soup is a refined dish of French cuisine that combines the rich flavor of roasted tomatoes with aromatic Provençal herbs and the soft sweetness of powdered sugar. The origins of this recipe trace back to the traditions of southern France, where sun-kissed tomatoes are transformed into a delicate creamy soup. Roasting the tomatoes reveals their deep caramelized notes, while garlic and onion add zest. Chicken broth adds softness, creating a velvety texture. Basil leaves and olive oil finish the dish with a fresh, slightly spicy aroma. This soup is perfect as a light warming dish on a cool evening or as an exquisite appetizer for a Mediterranean-style dinner.
1
Cut the tomatoes in half (horizontally) and place them on a greased baking tray.
- Tomatoes: 300 g
- Olive oil: 50 ml
2
Generously sprinkle with powdered sugar, herbs, and half a head of garlic.
- Icing sugar: 30 g
- Herbes de Provence: to taste
- Garlic: 2 heads
3
Bake in the oven at 190 degrees for 20 minutes.
4
Fry the finely chopped onion, adding Provençal herbs and garlic.
- Onion: 50 g
- Herbes de Provence: to taste
- Garlic: 2 heads
5
Put in a blender and blend with tomatoes until soup consistency.
- Tomatoes: 300 g
6
Add chicken broth, salt, pepper, and strain.
- Chicken broth: 100 ml
7
Pour the soup into a soup tureen, garnish with basil leaves and olive oil.
- Green basil: 15 g
- Olive oil: 50 ml
