A winter tomato soup
Ingredients for 4 servings
- 26,5 oz Roma tomatoes
- 0,2 oz Italian herbs
- 1 onion
- 5 cloves of garlic
- 4 tablespoons olive oil
- 14 fl oz canned peeled tomatoes
- 25 fl oz water
- 1 ball of mozzarella
- 2 loaves of bread with garlic butter
- Pepper
- Salt
Preparations
Preheat the oven to 350F and halve the tomatoes. Line a baking sheet with parchment paper and place the tomatoes on it. Sprinkle the Italian herbs over them. Slice the onion without peeling it. Peel the garlic cloves and distribute them among the tomatoes. Do the same with the onion. Finally, drizzle 2 tablespoons of olive oil over them. Place the baking sheet in the oven for about 30 minutes.
In a soup pot, heat the remaining olive oil. Add the canned peeled tomatoes and cook them over low heat for 10 minutes. It’s ready when you don’t see much or any liquid left. Remove the baking sheet from the oven and let it cool for 5 minutes. Peel the skin off the onion and transfer everything to the soup pot along with the water. Bring it to a boil with the lid on the pot. Let it simmer gently for 15 minutes. Prepare the bread as directed on the packaging.
After 15 minutes, puree the soup until smooth. Season the soup with pepper and salt to taste. Remove the loaves of bread from the oven and cut them into pieces. Also, slice the mozzarella into strips. Pour the soup into bowls, add some mozzarella, and enjoy our warm bowl of comforting soup!
