Tomato soup
Description
A hearty first course. Since I don't blanch the vegetables but roast them in the oven, they develop a very pleasant flavor and aroma. This tomato soup is especially delightful to prepare in winter, when we so miss the scents of fresh vegetables, herbs, and spices. Be sure to use olive oil, garlic, spices, and fresh herbs. Serve the soup hot.
Instructions
- 1
Step 1
1. First, I'll prepare the tomatoes: I thoroughly wash each tomato and cut it into 4 pieces (if the tomatoes are not large). I separate the garlic into cloves, but don't peel them. I place the tomatoes and garlic cloves into a baking dish.
- 2
Step 2
2. I sprinkle the vegetables with spices: crush cumin seeds in a mortar, mix them with thyme, and sprinkle over the vegetables. Add 1 sprig of rosemary, drizzle with olive oil, and mix well.
- 3
Step 3
3. Place the form in a preheated oven at 180-200 degrees for 50-70 minutes.
- 4
Step 4
4. Remove the vegetables from the oven, peel the tomatoes and garlic, and discard the rosemary. Puree the vegetables using an immersion blender. Pour the soup into a bowl, season with salt and pepper to taste. Serve the dish hot, though it can also be served cold.