Creamy Roasted Tomato Soup with Warm Bread and Pecorino
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
FoodTV — a channel of the culinary school Culinary Lab, all recipes have been thoroughly 'tested' in the school's classes. On our YouTube channel, you will learn essential cooking skills and prepare excellent yet simple dishes.
Ingredients
- Tomatoes - 45.9 oz
- Olive Oil - 2 fl oz
- Butter - 1.8 oz
- Garlic - 2 heads
- Basil - 0.5 oz
- Shallot - 10.6 oz
- Ciabatta - 6 pieces
- Powdered Sugar - 1.1 oz
- Grated Pecorino Pepato Cheese - 2.1 oz
- Herbes de Provence - to taste
Step by Step guide
Step 1
Cut the tomatoes in half: 400 g are needed for the tomato juice, and 900 g for roasting. Wash the tomatoes, make a cross-shaped incision, and blanch them in boiling water. Peel them. Cut the tomatoes into quarters and place them on a greased baking tray.
Step 2
Generously sprinkle with powdered sugar, herbs, and half a head of garlic. Roast in the oven at 374°F for 20 minutes. Sauté the shallots, adding the garlic.
Step 3
Place in a blender and blend with the tomatoes until a puree-like consistency is achieved. Add the mixture to a pot with the tomato juice, season with salt, freshly ground black pepper, and herbs (if you prefer a spicier taste), and simmer for about 40 minutes on low heat.
Step 4
Sprinkle the pieces of bread with cheese and bake in the oven until golden brown.
Step 5
Pour the finished soup into a soup tureen and garnish with finely chopped basil and olive oil.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.