Baked Tomato Soup
Votes: 6
Time: 2 hours 50 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 109, total fat 8 G., saturated fats 1 G., proteins 4 G., carbohydrates 8 G., fiber 2 G., cholesterol 0 mg, sodium 164 mg, sugar 4 G.
Calories 109, total fat 8 G., saturated fats 1 G., proteins 4 G., carbohydrates 8 G., fiber 2 G., cholesterol 0 mg, sodium 164 mg, sugar 4 G.
Unlike traditional tomato soup, this creamy soup is made with baked plum tomatoes. Roasting intensifies the tomatoes' flavor, bringing out their natural sweetness, making the soup just as delicious. Simply blend the baked tomatoes with fried onions and spicy chicken broth (you can substitute vegetable broth for a vegetarian version), heat through, and enjoy. For a smoother texture, strain the soup through a sieve. Serve drizzled with olive oil and sour cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 plum tomatoes, halved lengthwise
- 2 tablespoons olive oil, divided
- 0.5 cups + 1 cup water, divided
- Half an onion, chopped
- 2 cloves garlic, crushed
- 2 teaspoons dried Provencal herbs
- 2 cups chicken or vegetable broth
- Sour cream or olive oil, for serving (optional)
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Cooking the dish according to the recipe:
- Preheat oven to 135°C and line a baking sheet with parchment paper.
In a bowl, toss the tomatoes with 1 tablespoon of olive oil; season with salt and pepper. Place the tomatoes, cut-side down, on the prepared baking sheet and drizzle with 1 tablespoon of the liquid. Bake in the oven for 1 hour. - Remove from the oven. Carefully peel off the skins and discard. Turn the tomatoes cut-side up and return them to the oven. Bake until the tomatoes are shriveled but not dry, another 30-60 minutes. Remove the tomatoes from the oven and let them cool slightly.
- Meanwhile, in a large saucepan over low heat, sauté the onion in the remaining 1 tablespoon olive oil until very soft, 10-12 minutes. Add the garlic and herbes de Provence and sauté until fragrant, another 1-2 minutes. Add the broth and the remaining 1/2 cup water and bring to a boil. Simmer for 15 minutes. Cool slightly.
- In a blender, puree the tomatoes (including any liquid from the pan) and broth mixture until very smooth. You may need to blend in several batches. Strain through a fine-mesh sieve if you prefer a smooth soup. Return the soup to the pan, season with salt and pepper, and reheat. Ladle the soup into bowls, drizzle with olive oil, and add sour cream, if desired.
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