A delightful twist on the classic roasted tomato soup, enhanced with aromatic herbs and a touch of sweetness.
Preheat your oven to 425°F (220°C).
Preheating ensures even roasting of the tomatoes.
Cut the tomatoes and onion into halves and place them in a mixing bowl.
Cutting the vegetables evenly helps them roast uniformly.
Add the garlic cloves, thyme sprigs, and olive oil to the bowl. Toss to coat evenly.
Ensure all vegetables are well coated with oil for better roasting.
Spread the vegetables on a baking tray and sprinkle with sugar, salt, and pepper.
Use parchment paper on the tray for easier cleanup.
Roast the vegetables in the oven for 25 minutes, or until caramelized.
Check occasionally to prevent burning.
Transfer the roasted vegetables to a blender and puree until smooth.
Blend in batches if your blender is small.
Gradually add the hot vegetable stock while blending to achieve the desired consistency.
Add stock slowly to control the soup's thickness.
Heat the soup in a saucepan over medium heat before serving.
Stir occasionally to prevent sticking.
In a small pan, heat olive oil and sauté the cherry tomatoes on the vine until slightly blistered.
Keep the cherry tomatoes intact for a beautiful presentation.
Serve the soup in bowls, garnished with the sautéed cherry tomatoes and fresh basil leaves.
Serve with crusty bread for a complete meal.
Nutze unsere App für das beste Erlebnis
