Tomato soup a little differently
Last Updated on
ingredients
720 ml passé tomatoes Organic quality 15 pcs cherry tomatoes 1 pcs garlic 1 pcs red onion vegetable broth salt, ground black pepper, sugar for garnish sour cream and pesto olive or rapeseed oil
progress
I found the basis of this recipe on an English website, but adapted it to my taste.
1.
Drop olive oil into a baking dish, add diced red onion, halved garlic ( see photo ) – can be peeled too. Season with salt and pepper.
2.
Place in a preheated oven at 200deg. and bake uncovered for about 20min (when the mixture starts to become fragrant and the tomatoes are visibly browned). Remove and allow to cool a little so you can peel the garlic.
3.
Pour the passéed organic tomatoes, vegetable stock into the pot, add the mixture we baked in the oven, add more water if needed, season with salt and pepper. Let it boil and cook for at least 15 minutes.
4.
Remove and blend the soup with an immersion blender. Use sour cream and pesto to garnish on a plate ( I used homemade bear garlic pesto, but it can be made from bought pesto too ). If the tomatoes were more acidic, add a little sugar to reduce the acidity. Enjoy!
