Roasted Tomato Soup with Basil and Mascarpone
(0)
75 min
Under an hour
Sezamo
O supă cremă fină și aromată, preparată din roșii coapte la cuptor pentru o intensitate maximă a gustului. Mascarpone adaugă o textură catifelată, iar busuiocul proaspăt și parmezanul completează perfect această experiență culinară italiană. Ideală pentru un prânz ușor și reconfortant.
Preparation method
Vegetable Preparation and Roasting
Start by cutting the tomatoes in half. Place them on a baking tray, sprinkle with a little sugar, salt, and pepper. Add the chopped red onion, garlic cloves, and chili pepper. Drizzle everything with extra virgin olive oil.
Roast the vegetables at 160°C for about an hour, until golden and caramelized. If the juice evaporates too quickly, you can add a small amount of water or vegetable broth.
Finishing the Soup and Serving
Transfer the roasted vegetable mixture to a blender and blend until you get a smooth and homogeneous cream. If you want a more fluid texture, you can add a little warm water.
Chef's tip
For an even more intense flavor, you can add a few roasted garlic cloves directly in their skin, which you then squeeze into the blender.
45 min
Under an hour
