Italian Tomato Soup with Roasted Vegetables (Print Version)
# Ingredients:
→ For the soup base
01 -
1.5 pounds (750g) fresh ripe tomatoes
02 -
3 tablespoons good quality olive oil
03 -
2 tablespoons brown sugar
04 -
2 medium yellow onions
05 -
2 plump garlic cloves
06 -
Vegetable or chicken bouillon cube(s), to taste
07 -
2 teaspoons fresh or dried thyme and/or oregano
→ Toppings (all optional)
08 -
Freshly ground black pepper
09 -
Parmesan cheese (coarsely grated or shaved)
10 -
Homemade or store-bought croutons
11 -
A swirl of heavy cream or a dollop of mascarpone
# Instructions:
01 -
Cut the tomatoes in half and place them cut-side up in a roasting pan. Add the onions (halved) and whole garlic cloves. Drizzle everything with olive oil, sprinkle with brown sugar, and toss gently to coat. Roast in a preheated 400°F (200°C) oven for about 30 minutes until caramelized and fragrant.
02 -
Transfer the roasted vegetables to a large pot. Add about 4 cups of water (adjust for desired thickness), herbs, and crumble in the bouillon cube(s). Bring to a gentle simmer and cook for about 15 minutes to meld the flavors.
03 -
Remove from heat and blend directly in the pot using an immersion blender until perfectly smooth. Taste and adjust the seasoning with salt and pepper as needed.
04 -
Ladle the hot soup into bowls. Finish with your choice of toppings: a generous grind of black pepper, a swirl of cream or a spoonful of mascarpone, a sprinkle of Parmesan, or a handful of crunchy croutons.
# Notes:
01 -
You can adjust the consistency by adding more water if you prefer a thinner soup.
02 -
This soup keeps well in the refrigerator for up to 2 days, or can be frozen for up to 3 months.