Tomato soup with rosemary
6 servings
60 minutes
Tomato soup with rosemary is an exquisite representative of European cuisine, embodying a harmony of flavors and aromas. This soup combines the sweetness of roasted tomatoes, the richness of vegetable broth, and the bright pine-lemon note of fresh rosemary. Roasting gives the vegetables a deep caramelized flavor that makes the dish particularly cozy. Historically, tomato soups originated from Mediterranean cuisine, where fresh tomatoes served as the base for many dishes. The flavor palette of this soup is versatile – it is great as a standalone dish to warm you on cool days or as an elegant appetizer for a main dinner. Serving it with crispy croutons or a drizzle of olive oil enhances the taste even more, while rosemary adds a unique aroma that transforms an ordinary soup into a true gastronomic delight.
1
Preheat the oven to 200 degrees.
2
Cut each tomato into 4 pieces.
- Tomatoes: 1 kg
3
Cut the onion into 4 pieces.
- Onion: 1 piece
4
Clean the garlic.
- Garlic: 2 cloves
5
Place all the vegetables on the baking tray.
- Tomatoes: 1 kg
- Onion: 1 piece
- Garlic: 2 cloves
6
Bake all the vegetables together for 40 minutes.
7
Cool the baked vegetables.
8
Put them in the pot.
9
Add salt, paprika, and olive oil.
- Salt: to taste
- Paprika: to taste
- Olive oil: to taste
10
Mix everything well.
11
Add vegetable broth.
- Vegetable broth: 6 glasss
12
Cook the soup for another 5 minutes.
