Italian Tomato Soup Recipe
Want to make Italian tomato soup? Use fresh tomatoes, roast them in the oven and season with your favorite herbs. Success is guaranteed!
Servings: 4 people
Ingredients
- 750 grams fresh tomatoes
- 3 tbsp olive oil
- 2 tbsp brown sugar
- 2 white onions
- 2 cloves garlic
- Stock cubes to taste Maggi
- 2 tsp thyme and/or oregano
- 1 each Garnish optional
- pepper cooking cream or mascarpone
- coarsely grated Parmesan cheese or flakes
- croutons
- cooking cream or mascarpone
Equipment
- immersion blender
Instructions
- Cut the washed tomatoes in half and place in a baking dish. Clean and halve the onions and garlic and add to the baking dish. Mix with 3 tablespoons of olive oil and 2 tablespoons of brown sugar. Bake for 30 minutes at 200°C/390˚F (conventional oven).
- Place the roasted tomato, onion, and garlic mixture from the baking dish (including the juices), 200 ml water (7 floz), thyme, oregano, and stock cubes in a soup pot on the stove. Simmer over low heat with the lid on for 15 minutes.
- Blend until smooth or slightly chunky. Taste the soup and add more brown sugar, salt or pepper to taste.
- Serve the soup with a little freshly ground pepper, a dash of heavy cream or mascarpone, some grated Parmesan cheese, or croutons. A little drizzle of extra virgin olive oil is also delicious
- Tip: Add an extra 100 ml (3.5 floz) of water if you prefer a thinner soup.
How to store
Store in the refrigerator for up to 2 days or in the freezer for up to 3 months.