This baked tomato puree soup is best served with garlic croutons, parmesan or rye bread. The first step is to bake the tomatoes yourself - with them the soup will become especially tasty and original.
It is necessary
- For four servings:
- - 800 g of tomatoes;
- - 300 g of tomatoes in their own juice;
- - 1 onion;
- - 10 bay leaves;
- - 2 cloves of garlic;
- - a mixture of Italian herbs;
- - black pepper, salt.
Instructions
Step 1
So, cut the tomatoes crosswise, remove the base of the stalk, put in a baking dish. Spread bay leaves on the bottom between the tomatoes, add a little water.
Step 2
Put the dish in the oven, bake the tomatoes for 30 minutes at 220 degrees. The peel should be well browned.
Step 3
Remove the tomatoes from the oven and set them aside. Let them cool down.
Step 4
Chop the garlic and onion, fry in olive oil until soft, add the tomatoes in juice, pepper, salt, fry for 10 minutes over low heat.
Step 5
Peel the cooled tomatoes, load into a blender. Send tomato sauce in juice there, dried herbs of your choice. Pour in the liquid in which the tomatoes were prepared. Thanks to the lavrushka, this liquid is very fragrant; it is perfect for soup.
Step 6
Grind the soup components until smooth.
