Baked Tomato Soup

Baked Tomato Soup

Ingredients for 2 servings:

Tomatoes — 600 gr
Potatoes — 150 gr
Onion — 1 pc.
Garlic — 2 cloves
Chili Flakes — 1 Pinch
Ground Sweet Paprika — 1 Pinch
Vegetable oil — for frying
Salt — to taste
Pepper to taste

For the sauce:

Sour cream 25% — 100 ml
Fresh green basil — 2-3 sprigs
Garlic — 1 clove
Salt — to taste

For submission:

Olive oil — to taste
Fresh basil leaves — to taste
Freshly ground pepper — to taste

Preheat oven to 200 degrees. Wash the tomatoes and put them on a baking sheet, pour olive oil, sprinkle with salt and pepper, send to a preheated oven and bake for 20-30 minutes.

  1. Pour the vegetable oil into the pan and put it on the fire.
  2. Peel and finely chop the onion and garlic, fry together, stirring gently, over moderate heat, adding the paprika and chili.
  3. Peel the potatoes, cut into very small cubes, put in a saucepan and add water to cover the vegetables. Boil for about 15 minutes.
  4. Remove ready-made tomatoes from the oven to peel, put in a saucepan. Turn everything into a puree using an immersion blender. If necessary, return to the stove and warm slightly. You can choose the consistency as you wish: you can make a smooth mash, or you can make a consistency where you can feel the slices of tomatoes.
  5. Prepare sour cream sauce. Put fresh basil in a blender glass, a clove of peeled and chopped garlic, sour cream (preferably fatter), a little salt, blender everything until smooth.
  6. Serve the soup with sour cream and red pepper.
Baked Tomato Soup
Baked Tomato Soup

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