Preheat the oven to 190 ° C. Wrap the garlic clove in aluminum foil and bake for 30-40 minutes until the inside has softened, then take it out of the oven and take the core out of a plate. Put the bread on a tray. and bake until browned.
In a saucepan, over medium heat, heat the oil then add the flour and cook, stirring continuously for 1-2 minutes, taking care not to burn the flour. Then add the broth / paste / tomato juice and mix continuously until it starts. to obtain a slightly thick soup. Add the garlic clove, sea salt, sugar and chopped basil leaves and mix well. Let the soup boil in a saucepan then take it off the heat.
The soup is served hot in bowls, sprinkled with basil slices and bread croutons.
Cream tomato soup with croutons
A soup with sunny summer flavors. It is absolutely delicious if it is the season of big, fleshy and juicy Romanian tomatoes. If it's not summer yet, but you miss a light and creamy soup, you can make it with canned tomatoes. I use Cubetti di pomodoro from Divella, they have a fresh taste and are not sour at all. You can also find them in any large supermarket.
How to make the recipe for tomato soup with baked peppers and garlic?
Ingredients for tomato soup with baked peppers
I bought some fine and sweet Curtici tomatoes from the market. I washed them and wiped them well. I also prepared a large head of garlic.
I also baked the kapia peppers on a worse tray placed on the big eye of the stove. What a fine aroma they have! Don't mess with baked peppers because they won't have any flavor like the rest of the world. Eggplants and peppers are baked on the grill or directly on the stove to have that black (charred) skin and to receive the specific aroma of smoke.
After baking, I moved the kapia peppers in a bowl, sprinkled them with a little salt and covered them with aluminum foil. They need to stand for 15-20 minutes in the steam released by themselves in order to be easily cleaned.
How to bake tomatoes and garlic for tomato cream soup?
First of all I set the oven to 200 C (the highest level for gas). I cut the tomatoes into quarters and placed them in a heat-resistant mold. I sprinkled them with salt and brown sugar. Among them I put the garlic cloves (left whole, with the skin). I sprinkled everything well with 2-3 tablespoons of olive oil.
I put the tray with tomatoes and garlic in the hot oven and baked for 50-60 minutes. They will leave their juice in the tray and the garlic will not burn but will cook in the shell. This is what ripe tomatoes with garlic look like. Wonderful! Brown sugar has a role in balancing the acidity (acrylics) of tomatoes but also in caramelization.
I let the tomatoes and garlic cool for 15 minutes.
Serve baked tomato cream soup with parmesan and crispy or fasting croutons
I prepared some slices of baguette greased with olive oil, which I fried on both sides and sprinkled with a little Parmesan cheese.
If fast you can make some simple croutons or with garlic & # 8211 see here.
We fill the bowls with cream tomato soup and we can add a little finely grated Parmesan cheese and a teaspoon of cream (I didn't put it, I thought the soup was creamy enough). Decorate each bowl of soup with a crispy crouton sprinkled with parmesan.
This ripe tomato cream soup is sensational! It is creamy, fragrant and fine. Parmesan cheese gives it a special flavor. Croutons or bruschettas with parmesan perfectly complement this summer soup.
You can also try a delicious tomato cream soup with baked peppers and garlic & # 8211 recipe here.
It's worth a try recipe for baked tomato cream soup with parmesan and crispy croutons! It's great!
If you are a fan of cream soups, we also recommend these recipes & # 8211 see here.
Baked tomato soup
When I received this week's theme and saw "from the garden gathered", my first thought was: tomatoes. I always adored them, I ate them straight from the garden, from the bush, I liked that fresh and unmistakable smell. But I didn't like the tomato soup, but I gave it another chance and since I tried the version with ripe tomatoes, it seems divine to me, especially with some croutons with mozzarella and fresh basil.
Why ripe tomatoes ?! Because it releases its flavor much better, and the soup becomes very tasty, it doesn't even compare to the classic one.
I don't like simple croutons, they must have a little cheese on them, this time mozzarella. If you don't like basil, add another herb that you like.
For the soup we need:
1kg of tomatoes (various varieties), 1 onion (green or dried), 1 clove of garlic, 1 tablespoon oil, 1 teaspoon salt, 400 ml water, basil, oregano and ½ teaspoon sugar.
Wash the tomatoes and cut them into quarters, as well as the onion. We leave the garlic in its shell and cut the head in half. In a tray place the chopped vegetables, garlic, basil leaves, oregano and sprinkle with coarse salt and a little oil (which you like, I used sweet almonds). Put the tray in the oven for 30 minutes, after this time the vegetables are slightly penetrated, so it's time to add water and leave in the oven for another 20 minutes until they are completely cooked.
Put the vegetables and the liquid in a blender and mix until it reaches the desired consistency. If you want the soup to be more liquid, add hot water or chicken soup.
For mozzarella croutons we need:
4-5 slices of ciabatta or baguette, 2-3 tablespoons oil (olives, almonds, etc.), 100 g mozzarella, fresh basil.
Place the slices of bread in a tray, sprinkle with oil, then put slices of mozzarella and chopped basil.
Put the tray in the hot oven and leave them for about 10 minutes or until they become brown and crispy. You can cut them into cubes or leave them whole.
We serve hot / cold soup with cream and / or croutons with mozzarella.
If you have leftover soup (although it is very difficult) you can simmer it until it is reduced by half and it will become a sauce only good for pizza or pasta.