You know the feeling when a dish just screams ‘summer’? Not only summer, this soup brings up associations with health, freshness, Italy, sea and home. Tomato soup, just a little different than usual…
In summer, everyone prefers eating light food. Less spices, less heat, less fat, less gluten, even less sugar. Yes, I said even less sugar :) Vegetables in all forms become the main ingredient in many dishes, and we all somehow avoid turning on our ovens so that our apartments sty just a bit cooler than the air temperature outside. I don’t have air conditioning and I will never have it. But I can’t give up my oven – not even on the hottest days. Here is a nice recipe that requires you to warm up the atmosphere a bit – but it’s worth it, trust me ;)
The recipe is adapted from The Sophisticated Gourmet.
- 700 g ripe tomatoes
- 1 large onion
- 4 cloves garlic
- 1 tablespoon sugar
- three sprigs of thyme
- a handful of basil
- 1 tablespoon olive oil
- salt and pepper
- 100 ml of water
- Preheat the oven to 190 ° C. Wash tomatoes and cut into quarters. Also clean your onions and cut into quarters. Clean the garlic. Put all the vegetables in a pan, sprinkle with sugar, salt and pepper and thyme, and finally coat with oil. Bake for about 40 minutes.
- Put the roasted vegetables and fresh basil into the blender and mix. Transfer to a bowl, add water and cook until it comes to a boil.
- Serve immediately. You can add a piece of bread toasted in a pan or in the oven with some melted cheese or mozzarella. Bon appetit!