Autumn has come and as it does every year, my grandfather's garden spoiled us with such amounts of fruit and vegetables, that there is simply nothing to do with it all. One of the products, which we got in excess, there were tomatoes. Their number made, that before we could eat them all, part started to soften and we had to come up with a dish, which will allow us to eat it quietly, which would otherwise have to be thrown away. Na ratunek przyszedł włoski przepis na baked tomato soup, that is, a delicious roasted tomato soup.
The soup has this advantage, that it contains both baked and blended tomatoes, it is therefore easy to "get rid" of even these, that would no longer be enjoyable raw. The dish is very aromatic and at every stage of preparation it will fill the entire apartment with an amazing scent. It's also quite filling, so it can easily serve as a full-fledged dinner. This also happens to be the case, that is a vegan dish.
Ingredients for the stock:
- celery
- a few carrots
- two onions
- two bay leaves
- a few grains of allspice
- olive oil
We start with the preparation of vegetable stock. It is very simple, but unfortunately a bit time consuming. Onions, Carrots and leeks are cut into pieces and put into the pot. We pour water, we add bay leaves and allspice, and season the whole with two tablespoons of olive oil. We bring to a boil, then reduce the heat to a minimum and cook for two hours.
Ingredients for the soup:
- about 2 kg of red tomatoes
- half a head of garlic
- thyme
- basil
- salt, pepper
- olive oil
We start with tomatoes. Cut them into quarters or halves and put them on a baking tray with high edges, skin down. Peel the garlic and cut the cloves into halves, then add to the tomatoes. Sprinkle it all with a little salt, a generous amount of freshly ground pepper and thyme. Finally, add a little olive oil and put in the oven on 220 degrees. We bake for so long, until the tomatoes start to burn on top – this may take up to an hour, but it's worth checking the oven every now and then.
After removing the tomatoes from the oven, we put the contents of the tray into the pot. We also pour out the juice, that leaked from the tomatoes. Pour the whole with strained stock and put it on a small fire for half an hour.
After this time, the tomatoes should fall apart. We take the pot off the heat and let the soup cool down a bit. Add a handful of fresh basil leaves and use a hand blender to blend everything smooth, homogeneous mass. Then put it on a small fire for another half an hour, so that the soup evaporates a little water and thickens a little. Season to taste with salt and pepper.
When the soup is ready, pour into bowls or deep plates and decorate with a little olive oil and fresh basil leaves. We can also roast some seeds and nuts to decorate the plate. We used pumpkin seeds for this purpose, sunflower seeds and chopped pistachios. Their taste and aroma perfectly complement the taste of the soup, and they look great at the same time. We serve it with croutons of wheat bread.
