Traditional recipes

Tomato cream soup

Tomato cream soup

Preheated oven at 200 ° C

Wash the tomatoes, cut them into 4 and put them in a tray with high walls. Over them we put the cleaned onions, the garlic, the basil leaves and the oregano link. Add salt, sugar, balsamic vinegar, oil and pepper. With your hands we mix all the ingredients and put the mixture in the oven for an hour.

When they are ready, take the tray out of the oven and let the vegetables cool for 30 minutes.

Put all the vegetables (along with the juice left by them) in a blender / food processor, mix at high speed until it turns into a fine cream. If the blender used is not a very strong one, the soup will have to be strained through a fine sieve to remove the remaining seeds and shells.

We served it with toast and pesto!


Enjoy :)