Oven-Roasted Tomato Soup with Basil and Olive Croutons
Main Dishes • Spanish
Description
Oven-Roasted Tomato Soup with Basil and Olive Croutons
Ingredients
- Tomatoes 25 oz
- Basil 0 oz
- Olive Oil 4 tablespoons
- Garlic 1 clove
- Salad Potatoes 5 oz
- Passata Tomato Sauce 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
- Balsamic Vinegar 1 teaspoon
- Ciabatta 5 oz
- Olive Oil 1 tablespoon
Step-by-Step Guide
Step 1
Pour boiling water over the tomatoes for 1 minute, drain the water, and peel the tomatoes. Cut each tomato in half, place them cut side up on a baking sheet, add salt, pepper, and drizzle with a small amount of olive oil. Sprinkle with crushed garlic and top with basil leaves soaked in olive oil.
Step 2
Bake in the oven for 1 hour. 30 minutes before the tomatoes are done, peel and chop the potatoes. Boil for 20 minutes in 450 ml of boiling water mixed with tomato paste.
Step 3
Mix the ciabatta cubes well with olive paste and oil. Spread them on a small baking sheet and toast in the oven for 8-10 minutes. Let the croutons cool.
Step 4
Remove the tomatoes from the oven and place them in a food processor along with their juice. Add the contents of the pot and blend until a slightly chunky puree forms.
Step 5
Place the remaining basil leaves in a mortar, add ¼ teaspoon of salt, and grind. Pour in 2 tablespoons of olive oil and balsamic vinegar. Mix thoroughly.
Step 6
Before serving, reheat the soup over low heat and season with the prepared basil puree. Serve with croutons.
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