I stopped counting how many times have I made this soup over the last month or so. It’s been a favourite for a while, so it felt apropriate to share this simple recipe – though most of my friends and family have already seen it on my Instagram or Snapchat, heard me talking about it or even tried it out when visiting. I love it, it’s a great soup and honestly, I’m not even a big tomato fan. It’s great hot or cold and I like that it’s all done and served in a half an hour. The recipe comes from our Jamie Oliver’s cook book, but we make it a bit different each time.
and done in no time.
Heat up the oven to 200 degrees or more. Cut 1 kg of tomatos, peel 2 cloves of garlic – throw in some chilli if you like it hot – coat it with olive oil, season with salt and pepper and put the tray into the oven for around 20 min. In the meanwhile, chop 2 red onions and soften them on medium heat, then pour over 4 tablespoons of balsamic vinegar and cook it for another while. Transfer cooked tomatos into the pot and cook it all together for a few minutes. After that, blend it to smooth consistency – food processor, smoothie mixer and stick blender all work fine – and that’s it.
I serve it with creme fraiche, olive oil and sesame seeds. P. S. it also makes a great starter for a yummy pizza after.