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Roast tomato Soup
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Olive Oils from SpainRoast tomato Soup
Here's our recipe for a simple roast tomato soup that will warm your soul with every bite!
Cooking instructions
* Step 1
Preheat oven to 375°F Put the tomato halves on a baking tray with the cut side up, together with the garlic clove. Drizzle some Extra Virgin Olive Oil from Spain over the tomatoes and the garlic clove, add the salt and black pepper. Bake in the oven for 45 minutes.
* Step 2
Remove and let cool. Peel the garlic clove and put in a food processor or blender along with all the other ingredients from the baking tray, including the juice. Add the chicken stock, basil and vinegar and blend for at least 3 minutes at high speed.
* Step 3
Pass it through a sieve or a fine colander over a bowl, pushing all the ingredients through the sieve using a small saucepan. Transfer to a saucepan to heat. Bring to the boil and add salt if necessary.
* Step 4
Divide into two soup bowls. Garnish each bowl with a spoonful of sour cream in the middle along with the small basil leaves set aside earlier, and a drizzle of Extra Virgin Olive Oil from Spain.
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Tag
Tomato
ripe plum tomatoes cut in half without the stem
tbsp. of extra virgin olive oil from Spain
garlic clove, unpeeled whole
cup of chicken broth
oz. of chopped basil, small leaves reserved for garnishing
tsp. balsamic vinegar
tsp. of salt
tsp of ground black pepper
tbsp. of sour cream (can be replaced with Crème Fraiche)
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