Baked Tomato Soup
4 servings
60 minutes
Roasted tomato soup is a true ode to the summer harvest and Russian gastronomy. Plum-like tomatoes baked to caramel sweetness give the dish a rich, deep flavor with a hint of smokiness. Basil and thyme enhance freshness, while barbecue sauce adds zest. The velvety texture of the soup makes it refined and delicate, with roasted cherry clusters as an exquisite garnish. This soup is perfect for both a cozy family dinner and an elegant lunch. Warming, aromatic, full of summer hues—it evokes leisurely evenings filled with sunshine and the scents of fresh herbs. Serve it warm, enjoying the harmony of flavors born in the hot heart of the oven.
1
Preheat the oven to 220 °C. Pour 4 tablespoons of olive oil into a baking dish and heat in the oven until almost smoking.
- Olive oil: 6 tablespoons
2
Slice the onion into thin rings. Cut the tomatoes in half.
- Onion: 1 head
- Plum tomatoes: 1 kg
3
Carefully layer tomatoes, onion rings, and thinly sliced garlic in oil, mix. Sprinkle with thyme, sugar, and season well with salt and pepper. Bake in the oven for 20-25 minutes until a nice crust forms, stirring once or twice during cooking, and add basil towards the end.
- Plum tomatoes: 1 kg
- Onion: 1 head
- Garlic: 2 cloves
- Thyme: 1 bunch
- Sugar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Basil: 1 bunch
4
Transfer the baked tomatoes with additives to a saucepan, removing the coarse thyme stems and basil stalks.
- Plum tomatoes: 1 kg
- Thyme: 1 bunch
- Basil: 1 bunch
5
In another pot, bring the broth to a boil and pour it over the tomatoes. Bring to a boil, add the dried ones with barbecue sauce, and cook for 5 minutes.
- Vegetable broth: 1 l
- Barbecue sauce: 1 tablespoon
6
Strain the broth, transfer the tomatoes to a blender or food processor and puree, gradually adding broth until a smooth velvety consistency is achieved. Pass through a sieve into a clean pot or bowl. Taste for salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
7
To garnish the soup, heat 2 tablespoons of olive oil in a pan. Divide the small tomatoes into 4 small clusters and sauté them whole for about a minute.
- Olive oil: 6 tablespoons
- Cherry tomatoes on the vine: 300 g
8
If necessary, reheat the soup, but it is best served warm rather than piping hot. Pour into warmed bowls. Garnish with sautéed clusters of tomatoes, drizzle the remaining oil around them, and sprinkle with basil leaves.
- Olive oil: 6 tablespoons
- Basil: 1 bunch
