Roasted Tomato Soup with Basil and Mascarpone
(0)
75 min
Under an hour
Kifli Kukták
Ez a krémes sült paradicsomleves az olasz konyha legjavát hozza el az asztalára. A sütőben sült paradicsomok intenzív íze, a friss bazsalikom illata és a selymes mascarpone tökéletes harmóniát alkot. Egy szelet ropogós ciabattával tálalva felejthetetlen gasztronómiai élményt nyújt.
Preparation method
Ingredients overview
- 200 g tomatoes on the vine
- 50 g canned chopped tomatoes
- 50 g red onion
- 10 g garlic (approx. 2 cloves)
- 50 ml olive oil
- 20 g fresh basil
- 20 g Parmesan cheese
- 1 pc chili pepper
- 80 g ciabatta (approx. 2 slices)
- 1 pinch salt
- 1 pinch black pepper
- 50 g mascarpone
- 10 g granulated sugar
- 50 g butter
Halve the tomatoes, sprinkle with a little sugar, and place them on a baking tray. Season with salt and pepper, drizzle with olive oil, then add the sliced red onion, garlic, and chili. Bake in an oven preheated to 160°C until golden brown, for about an hour. If the liquid evaporates too much, add a little water or broth.
Place the roasted, fragrant vegetable mixture into a blender and blend until silky smooth. Drizzle the smaller tomatoes with olive oil and quickly pan-fry them in a hot pan until golden brown. Serve the finished soup in deep bowls, add the roasted tomatoes, fresh basil, a spoonful of mascarpone, grated Parmesan, and serve with ciabatta slices toasted in butter.
Ingredients
Nutritional values
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