What’s better than a soup during cold days?
Autumn is finally here and soups are back 🙂 I love all of them, but the tomato soup is one of my favourite: it’s so easy to make but full of flavour!
I’ve written two versions of the recipe below: the first one has a smoother texture because I used only the tomato’s flesh and it takes a little bit more time to prepare it; the second one is more “rustic” and easy to make: you just have to put everything into a baking tray and cook it, easy peasy!
I like both of them but, if you try the recipes, let me know which one you’ll like more!
Tomato soup
Ingredients
- tomatoes ripe: 1 kilo
- red onions (sliced for the stove recipe, halved for the oven baked recipe): 2
- cloves of garlic peeled: 2/3
- extra virgin olive oil
- fresh basil (some leaves)
- salt (to taste)
- sourdough bread cut into small cubes: 6 slices
- oregano (to taste)
- pepper (to taste)
Instructions
Soup on the stove
- Wash and peel the tomatoes. Cut them in half and remove water and seeds. Then chop roughly their flesh.
- Heat 3 tablespoons of oil into a heavy bottomed pan, add the onion and garlic and sauté for a couple of minutes. Add the chopped tomatoes, mix well and cook for another couple of minutes on high heat. Reduce the heat, season with salt and pepperand cover with a lid. Let simmer for about 40 minutes, stirring occasionally until the tomatoes are tender. Then add some basil leaves. Using a stick blender pulse the soup until smooth.
- While the soup is cooking prepare the croutons: put the bread cubes on a baking tray lined with parchment paper, season with extra virgin olive oil, salt pepper and some oregano. Put into the preheated oven at 200° C until golden and crisp.
- Serve the soup with the croutons and some olive oil or cream.
Oven baked soup
- Wash the tomatoes, cut in half and put them on a large baking tray without parchment paper. Add the onions, the cloves of garlic, then season with extra virgin olive oil, salt and pepper.Put into the preheated oven at 180°C and cook for about 40 minutes or until the tomatoes' skin will be slightly burned and the flesh soft.
- Discard the garlic, then put everything (tomatoes, onions and all the liquids) into a liquidiser, add some basil leaves and pulse until smooth.Serve with croutons (see above), some oil or cream.
