This homemade tomato soup get`s a lovely flavor from the roasted tomatoes. Serve with a drizzle of good quality olive oil and som freshly baked bread.
Roasted tomato soup
2 servings
2 lb ripe tomatoes
2 tbsp olive oil
3 garlic cloves, minced
2 onions, finely chopped
2 sticks celery, chopped
1 small fennel, thinly sliced
1/2 red chili pepper, deseeded and chopped
1 cup vegetable broth
1 tsp tomato paste
1 tsp sugar
1/2 lemon, juiced
1 tbsp fresh thyme
1 tbsp fresh rosemary
1/4 cup single cream
salt and pepper
Preheat oven to 400 F. Line a baking sheet with parcement paper.
Place tomatoes, cut side up, on large baking sheet. Drizzle with olive oil and roast for 30 minutes with the last 5 minutes under the grill. Meanwhile heat up a fryingpan on medium-high heat. Add 1 tbsp olive oil, onion, celery, garlic and chili. Fry until soft and translucent about 5-8 minutes. Add the herbs. Set aside.
Remove the tomatoes (keep the peel on) from the oven into a blender or a foodprocessor together with the onion mixture. Add tomato paste, sugar, lemon juice and 1/2 cup of the vegetable stock. Pulse until you get a thin puree. Pass the puree through a sieve and pour into a saucepan. Add the rest of the stock and the cream. Season to taste with salt and pepper. Ladle into bowls and drizzle with som good quality olive oil.
2 servings
2 lb ripe tomatoes
2 tbsp olive oil
3 garlic cloves, minced
2 onions, finely chopped
2 sticks celery, chopped
1 small fennel, thinly sliced
1/2 red chili pepper, deseeded and chopped
1 cup vegetable broth
1 tsp tomato paste
1 tsp sugar
1/2 lemon, juiced
1 tbsp fresh thyme
1 tbsp fresh rosemary
1/4 cup single cream
salt and pepper
Preheat oven to 400 F. Line a baking sheet with parcement paper.
Place tomatoes, cut side up, on large baking sheet. Drizzle with olive oil and roast for 30 minutes with the last 5 minutes under the grill. Meanwhile heat up a fryingpan on medium-high heat. Add 1 tbsp olive oil, onion, celery, garlic and chili. Fry until soft and translucent about 5-8 minutes. Add the herbs. Set aside.
Remove the tomatoes (keep the peel on) from the oven into a blender or a foodprocessor together with the onion mixture. Add tomato paste, sugar, lemon juice and 1/2 cup of the vegetable stock. Pulse until you get a thin puree. Pass the puree through a sieve and pour into a saucepan. Add the rest of the stock and the cream. Season to taste with salt and pepper. Ladle into bowls and drizzle with som good quality olive oil.
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