Soups & creams
Tomato soup
Roasted tomato soup with basil, classic and comforting.
VegetarianVeganGluten-free
Ingredients
- 800 g ripe tomatoes
- 1 onion, quartered
- 2 garlic cloves
- 30 g extra virgin olive oil
- 500 g vegetable stock
- 1 teaspoon sugar
- Fresh basil leaves
- Salt and pepper to taste
Step-by-step
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- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 6 min/120°C/spoon speed.
- Add the quartered tomatoes and chop 5 sec/speed 4.
- Add the stock, sugar, salt and pepper.
- Set 18 min/100°C/speed 1.
- Add a few basil leaves and blend 1 min/speed 5-10 progressively.
- Serve hot with fresh basil and a drizzle of oil.
Tips
- Roasting the tomatoes beforehand intensifies the sweetness.
- Serve with croutons or cheese for a complete meal.
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