Baked Tomato Soup
4 servings
85 minutes
Roasted tomato soup is a true embodiment of Italian culinary tradition, where the simplicity of ingredients transforms into a masterpiece of flavor. This recipe originates from Tuscan villages, where housewives roasted juicy tomatoes to enhance their natural sweetness and richness. The velvety texture of the soup, complemented by the aroma of fresh basil and a hint of garlic spiciness, makes it an ideal choice for a cozy home dinner. Potatoes add tenderness, while tomato paste gives depth to the flavor. A toasted French baguette that absorbs the aromatic broth turns the meal into a true gastronomic delight. This soup can be served warm or chilled, enjoying its versatility any time of year.
1
First, blanch the tomatoes in boiling water to peel them, then cut each in half. Preheat the oven to 180 degrees.
- Tomatoes: 1 kg
2
Place the tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Sprinkle each tomato half with minced garlic and top with basil leaves soaked in olive oil. Bake in the oven for about 1 hour.
- Olive oil: 6 tablespoons
- Coarse salt: 1 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
- Garlic: 2 cloves
- Green basil: 1 bunch
3
While the tomatoes are still in the oven, peel and chop the potatoes into small pieces. Boil them until cooked in a small amount of salted water — about 500 ml — with tomato paste.
- Potato: 2 pieces
- Tomato paste: 1 tablespoon
4
Remove the tomatoes from the oven and place them with the juice in a blender, add the contents of the pot along with the potato broth and blend lightly, but keep the puree textured.
- Tomatoes: 1 kg
- Potato: 2 pieces
- Tomato paste: 1 tablespoon
5
Serve with toasted pieces of baguette.
- French baguette: 4 pieces
