Roasted tomato soup
This recipe works magic also with those tomatoes you buy in winter, when they lack that sweetness given by the summer sun. Slow roast them to concentrate the flavour, then blend them into a lip-smacking soup.
Servings 2 people
Ingredients
- 1 kg (2.2 lb) cherry tomatoes
- 2 shallots
- Extra virgin olive oil
- Salt
- Freshly ground black pepper
- A few tablespoons of plain Greek yogurt, or sour cream
- 2 slices whole meal bread
Instructions
- Preheat oven to 180°C (350°F).
- Cut open the tomatoes, arrange them cut side up on a roasting pan. Peel and divide shallots in a half, then add them into the roasting pan along with the tomatoes.
- Dress with salt, pepper and a good drizzle of extra virgin olive oil.
- Slow roast the tomatoes for one hour, then leave them in the oven until cold.
- Blend the tomatoes until creamy, then adjust the seasoning. Should the soup be too thick, add a cup of hot water and cook for a few minutes on medium flame. Should it be too thin, cook the soup on medium flame until it reaches your favourite texture.
- Meanwhile, cut two slices of bread into cubes and sauté them in a pan with a drizzle of olive oil until crisp and golden.
- Serve the soup hot, with a dollop of cold sour cream or Greek yogurt: the contrast is lovely.
- Add also a handful of bread croutons for texture. Don’t forget a last drizzle of olive oil.
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