Roasted Tomato and Basil Soup

Chef Irina Mendonça offers us a sweet and fragrant recipe to prepare for the arrival of sunny days!

List of ingredients
- 8 vine tomatoes
- 10 cloves of garlic
- 2 medium sized onions
- 3 bay leaves
- 75ml olive oil
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of sugar
- 10 fresh basil leaves
- Salt and pepper

Preparation :
1. Preheat the oven to 180°C (fan). Wash and cut the
tomatoes and onions quartered lengthwise.
2. Place them on a baking sheet covered with baking paper, one next to the
others, without overlapping it, add the crushed garlic cloves and the bay leaf.
Pour in the olive oil.
3. Bake for 40 to 45 minutes until the tomatoes are
wilted but be careful that they do not color/burn.
4. Once your tomatoes are ready, place in the blender bowl (or
a container for the hand blender) with the onion and roasted garlic. To remove
bay leaves. Mix with the basil, balsamic vinegar,
sugar and a little water until you obtain the desired consistency. Salt and
pepper to your taste.
5. If you want a smooth soup, you can pass it through
6. Serve warm or cold, depending on your preference and add a drizzle of olive oil
olive and a few fresh basil leaves.
If you wish you can eat it with croutons, the recipe for
croutons you can find it in the “cream of small weights” recipe

Happy tasting to you!

Chef Irina Mendonça


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