Fall is here and what could be better than a big bowl of steaming hot tomato soup? My recipe for a rich and creamy soup made with baked tomatoes, gives a nice sweetness and intense tomato flavor twist to an alltime favorite: Tomato Soup.
Every family has that one recipe which guarantees empty bowls and plates, kids running faster than the wind to the table at dinnertimme. At our house, it's tomato soup - it's a number one hit every time. I usually just make tomato soup from canned tomatoes, it has worked quite well and is the best solution especially in winter where the tomatoes are not in season and those you can get is both expensive and tasteless. But right now the tomatoes are still in season and full of flavor, which is why I'll make a tomato soup from fresh tomatoes. The tomatoes will be baked in the oven - to give them a creamy texture and a delightfully intense taste. In cookingtime, it does take a little longer, than if you use tomatoes from the can, but while the preparation time is significantly longer when the tomatoes bake in the oven, one can appropriately do other things - prepare packed lunches for instance or check out issue 101 of Etmag;-)
BAKED TOMATO SOUP WITH FRESH THYME:
2 servings for main course - Serves 4 as a starter
2 red peppers
1 kg of tomatoes
2 red onions
2-3 cloves garlic
1 l vegetable stock
1 tbs of balsamic vinegar
Salt and pepper
Sour cream or soy yoghurt
Preheat the oven to 200 degrees (celsius) and put greaseproof paper on a baking tray.
Remove the core of the peppers, peel the onion and cut it into quarters.
Wash the tomatoes and cut them into quarters.
Place all parts of the baking sheet - garlic cloves are baked with the shell on.
Then place the baking sheet in the oven and bake them for 45-60 min.
Press the baked garlic out of the shell and blend the cooked vegetables with broth and balsamic vinegar, either in a pot or in blender that can withstand high heat.
Serve the hot soup into bowls or soup plates with sour cream and fresh thyme.