Aromatic baked tomato and basil soup

Soups are a delight that goes well with every mood and every season. During summertime, most people avoid soups or goes for cold ones, such as gazpacho. However, I prefer soups which are equally tasty when served both hot and cold.

This is exactly the case with this aromatic baked tomato and fresh basil soup. It is almost incredible how easy it is to make it, yet what a rich reward you get in return. You need just a few ingredients and a good hand blender.

It is crucial, though, to get the fresh basil. Otherwise, the aroma promised in the title will not be at it’s best. If you like, you can add more fresh herbs such as thyme or even rosemary, but I wanted to keep the recipe simple and basil dominant.

As for the garlic – the recipe suggests using 5-6 cloves, but you can always tone it up or down. Much like you can add purple or white onion if you please. For me, tomato and garlic are the ultimate Mediterranean style combination, which is more flavors could be overkill this time.

Served with a piece of toasted bread, aromatic baked tomato and basil soup is a perfect, light summer dinner for the whole family. It is complimentary with so many diets which is why, I am sure, you will love it!

Aromatic baked tomato and basil soup

Course: SoupsDifficulty: Super-easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

This incredibly tasty soup is a three-ingredient recipe if we don’t count the seasoning and water. Equally satisfying when served hot or cold.

Ingredients

• 1 kg fresh tomatoes

• 5-6 cloves of garlic

• Fresh basil, around 50 gr and more for decoration

• 1 liter of water or vegetable broth

• Salt and pepper

• Olive oil

Directions

• Heat the oven to 200 C. Cut the tomatoes into slices and place them on a tray covered with baking paper.
• Add the garlic cloves, also cut in small pieces. Wash the basil leaves and throw it over the veggies.
• Season with salt and pepper and drizzle with olive oil. Bake at 180 C for around 15-20 mins, or until you see the tomato is baked and wilted.
• Transfer the tomatoes into a big pan and pour the water. Cook until it starts boiling, then reduce the heat and still well.
• Use a hand blender to create a creamy soup. Turn to the heat for a minute or so. Stir again, season more if needed, and serve with fresh basil leaves and a tablespoon of Greek yogurt or vegan yogurt.