Buy all ingredients right below the recipe
Ingredients
- 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
Instructions
- 1Halve 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.
- 2Place 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.
Kifli Kukták
Tálaláskor szórjunk a leves tetejére extra parmezán forgácsokat és friss bazsalikomleveleket a még intenzívebb ízélményért.