Roasted Cherry Tomato Soup
Soups • European
Description
Roasted Cherry Tomato Soup
Ingredients
- Cherry tomatoes on the vine 0 lbs
- Tomatoes 4 pieces
- Garlic 4 cloves
- Red Onion 1 piece
- Basil 1 bunch
- Balsamic Vinegar 4 tablespoons
- Red Chili Pepper 1 piece
- Natural Yogurt to taste
Step-by-Step Guide
Step 1
Remove the cherry tomatoes from the vine, leaving some green stems on a few. Cut the larger tomatoes into quarters and place everything on a baking tray. Generously drizzle with olive oil and season with salt and pepper. Cut the chili in half and remove the seeds. Crush the garlic cloves. Add the garlic and chili to the tomatoes and mix well. Place the tomatoes in a preheated oven at 220°C (428°F) on the top rack for 15 minutes.
Step 2
Chop the onion and add it to a heated pot with some olive oil and a pinch of salt. Increase the heat slightly and let the onion soften; stir occasionally.
Step 3
Add balsamic vinegar to the onion and let it reduce.
Step 4
Remove the tomatoes from the oven and transfer them to the pot with the onion.
Step 5
Blend the contents of the pot with a blender, adding most of the basil. The result should be a coarse puree. Pour the soup into a bowl, season to taste, top with a spoonful of yogurt and a few basil leaves, and drizzle with olive oil. Serve with warm toasted bread.
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