Roasted Tomato Soup – Roasted Tomato Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 750 g tomato (s)
- 1 large can (s) tomato (s), optional
- 2 onion (s), red
- 2 cloves garlic
- 3 tablespoon olive oil
- 2 tablespoon tomato paste
- 1 tablespoon paprika powder, noble sweet
- 3 tablespoon balsamic vinegar, darker
- 1 tablespoon sugar
- 400 ml poultry stock or vegetable stock
- 3 tablespoon thyme, dried or fresh
- 1 bunch basil leaves, fresh
- 50 ml cream or milk, if necessary
Print Recipe
Pin Recipe Instructions
- Wash the whole tomatoes, cut in half and set aside.
- Preheat the oven to 200 ° C top / bottom heat.
- Chop the onions and garlic into small pieces. Fry both in a large roasting pan on the stove top with olive oil. Add tomato paste and fry briefly while stirring. Then add all the tomatoes and stir. Scatter the paprika powder over the top, pour the balsamic vinegar over it and finally sprinkle with the sugar. Don`t stir anymore! Place the roaster in the preheated oven for 20 minutes.
- Then take the roasting pan out of the oven and deglaze with the poultry stock. Add thyme, basil and, if necessary, some cream. Puree or froth the soup and bring to the boil again on the stove - done.
- Tip: You can garnish the soup with roasted pine nuts and a fresh basil leaf, very tasty. Mediterranean snacks such as: B. Mother-in-law tongues - see photo.
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