A week ago, I returned from my grandma’s with the last seasonal vegetables, so I decided to kick off soup season with my signature tomato soup 🍅 I'll show you how I make it a bit more nutritious and creamy.
Cooking instructions:
- Roast tomatoes, bell pepper, zucchini, onions, and a whole head of garlic in the oven. Season with salt, oregano, and a generous amount of olive oil beforehand. Bake for about 35 minutes at 185°C.
- The roasted vegetables go into a pot. For the liquid, I used my grandma’s tomato juice, but vegetable broth works just as well. For a protein boost, I add a can of beans, along with basil, a bit of grated Parmesan, salt, and pepper for flavor.
- 🍅 How to reduce the acidity of tomatoes? While everything simmers, add a whole carrot – as far as I know, this is an Italian trick.
- Simmer for about 15 minutes, then blend until smooth. Top with Parmesan, basil, and a drizzle of olive oil.
