Unlike traditional tomato soup, this tomato soup is made with roasted plum tomatoes. When baked, the taste of tomatoes becomes more saturated, multifaceted, their natural pleasure is revealed, and the soup will be just as tasty.
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Just blend roasted tomatoes in a blender with fried onions and spicy chicken broth (you can substitute vegetable broth for a vegetarian version), heat and enjoy.
For a smoother texture, pass the soup through a sieve. Serve with a drizzle of olive oil and sour cream.
👩🍳 Interesting facts about tomatoes!
Tomatoes are a universal product. It is not an easy task to list all the roles played by tomatoes. But despite the world popularity of this vegetable, some 200 years ago it was considered a poisonous fruit.
The homeland of the tomato is South America, where even now there are wild varieties. In the 16th century, tomatoes were brought to Europe by the Portuguese. These fruits immediately took root in Italy, France and Spain, but not as an edible fruit, but as an ornamental plant.
They were grown in pots on windowsills and classified as houseplants. The French decorated their gazebos with a wonderful plant with bright fruits, the English grew it in greenhouses, and the Italians were already slowly cooking tomatoes with oil, pepper, and garlic.
A little later, the Portuguese began to make tomato sauces, which were praised for their extremely pleasant sour taste. As for Ukraine, tomatoes secured a strong place here only in the middle of the 19th century. Strange, but a fact.
Easy tomato soup recipe
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Homemade tomato soup
We are preparing a light, spicy, dietary tomato soup from baked tomatoes with garlic, Provencal herbs in chicken broth.
Ingredients
- Tomato – 8 pcs.
- Olive oil – 2 tbsp. l.
- Water – 1.5 tbsp. l.
- Onion – 0.5 pcs., or a whole small one
- Garlic – 2 cloves
- Provence's herbs – 2 tsp. (dried)
- Chicken or vegetable broth – 2 cups (0.47 l)
- Sour cream or olive oil – for serving (optional)
Instructions
Preheat the oven to 135 °C (275 °F) and line a baking sheet with parchment paper.
In a bowl, mix tomatoes with 1 tbsp. l. olive oil; salt and pepper.
Place the tomatoes, cut side down, on the prepared sheet and sprinkle with 1 tbsp. l. the liquid released from them. Bake in the oven for 1 hour.
Remove from the oven. Carefully remove the skin and discard. Turn the tomatoes over, so they are cut side up, and return to the oven. Bake until the tomatoes are shriveled but not dry, another 30 to 60 minutes.
Remove the tomatoes from the oven and let cool slightly.
Meanwhile, in a large saucepan over low heat, fry the onion in 1 tbsp. l. olive oil until very soft, 10–12 minutes.
Add the garlic and herbs de Provence and fry for another 1–2 minutes until fragrant.
Add broth and 0.5 tbsp. of water and bring to a boil.
Cook for 15 minutes. Cool a little.
In a blender, blend the tomatoes (including the liquid from the pan) and the stock mixture until very smooth.
You may need to whip in several batches.
Strain through a fine sieve if you prefer a smooth soup.
Pour the soup back into the pot, season with salt and pepper, and reheat. Pour the soup into plates, sprinkle with olive oil, add sour cream if desired.
Bon appétit!
Notes
You can add basil and sweet bell pepper to the recipe for a richer taste!
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Nutrition Information
Serving Size
6 - 8 servingsAmount Per Serving Calories 388Total Fat 26gCarbohydrates 36gProtein 5g
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