I love tomatoes!! In the summer, when they are plentiful and of various types, they are never missing at my home because they are perfect for preparing quick sauces, dressing bruschetta and friselle, eating them in salads, or making a delicious roasted tomato soup like this one.
For the preparation of this recipe, you need to use the oven, which isn’t ideal in summer, but I assure you it’s totally worth it.
I served the soup with quenelles of robiola and golden croutons of bread, making it a perfect one-dish meal from a nutritional standpoint.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs tomatoes (mixed)
- 1 clove garlic (unpeeled)
- 1 red onion
- 1 shallot
- to taste oregano (fresh)
- to taste thyme (fresh)
- to taste extra virgin olive oil
- to taste black pepper (ground)
- Half fresh chili (optional)
- 3.5 oz robiola cheese
- 2 slices stale bread
- A few leaves basil (fresh)
Tools
- 1 Baking sheet
- 1 Parchment paper
- 1 Knife
- 1 Immersion blender
- 1 Sieve
- 1 Air fryer
- 2 Teaspoons
Steps
To prepare the roasted tomato soup, wash and dry the mixed tomatoes.
I used San Marzano, datterini, cherry, and marinda tomatoes, but any other variety will work.
Cut the tomatoes and arrange them on a baking sheet lined with parchment paper, season them with the fresh herbs, oil, salt, and pepper. Then add an unpeeled clove of garlic, half a chili, a shallot, and a sliced red onion.
Bake the tomatoes in a preheated static oven at 392°F for 30-40 minutes.
Once the tomatoes are cooked, squeeze the unpeeled garlic onto the tomatoes, and transfer everything into the cup of an immersion blender, also adding a few fresh basil leaves. Adjust salt if needed.
To make the roasted tomato soup even smoother, pass it through a sieve.
Then take the stale bread, cut it into chunks, season it with oil and salt and toast it in a pan or air fryer for a few minutes at 392°F.
At this point, you just need to assemble the dish.
Pour the tomato soup into a bowl, add the golden bread croutons, a few fresh basil leaves, a drizzle of raw oil, and finish with quenelles of robiola (for which you simply need two teaspoons and a bit of skill).
You can enjoy the soup either hot or warm 😉.
