Directions
If you are already thinking of a tasty, quick and unique appetizer for your Christmas menu, we have the recipe for you: roasted tomato soup with garlic and ginger.
It is not the usual gazpacho. It is quite the opposite because if it is true that in summer the sweet and fresh taste of tomatoes does not need anything else for a delicious dish, in winter, it is unfortunately not so easy.
Then cook the tomatoes in the oven and add garlic and a touch of ginger to make a winter tomato soup with flakes.
In freshness, we have consistency, smoky notes, and the more marked sweetness of tomatoes that dictate the rhythm. But fear not, the recipe is straightforward to prepare. You need to organize yourself a little in advance to cook the tomatoes and garlic in the oven, very slowly, and then pass everything and season.
So let’s go to today’s recipe, a roasted tomato soup with garlic and thyme croutons, a small addition that breaks up the intense flavor of the soup with an aromatic breath.
Ingredients and doses of roasted tomato and garlic soup with thyme and rosemary croutons
8 servings
- 2 kg of tomatoes
- 5 grams of cumin
- 6 grams of sweet paprika
- 45 grams of extra virgin olive oil
- 6 cloves of garlic
- 500 grams of bread, even stale
- 1 sprig of thyme
- 1 sprig of rosemary
- 300 ml of vegetable broth
- 100ml coconut milk, optional but highly recommended for experimenting with new flavors
- 6 grams of ginger
How to make winter tomato soup
As you have seen from the ingredients, this cream is completely vegan, not so much for the choice of life but the harmony of flavors. If you don’t like coconut milk, replace it with cream and good night to the players.
Ok, let’s go. Wash and cut the tomatoes in half, place them on a baking sheet covered with paper, season with salt, pepper, paprika and cumin powder and place in the oven.
Cook the tomatoes at 80-90 degrees for 2 hours and 30 minutes, then remove and remove the peel.
Put water to boil in a saucepan and when it boils, throw the garlic cloves, leave them to soak for 12 seconds, then drain and chop them, together with the ginger.
Heat 6 tablespoons of oil in a saucepan, throw in the garlic and ginger and brown over low heat for 5 minutes, add the tomatoes and add the broth, season with salt and pepper and a few leaves of thyme and rosemary and cook for 15 minutes.
Blend everything with an immersion blender, taste and season with salt and pepper, then pour in the coconut milk and cook for another 8-10 minutes.
While the tomato soup finishes cooking, let’s prepare the thyme and rosemary bread.
Wash and shell the thyme and rosemary, give a coarse mince with a knife.
Cut the bread into 1 cm cubes, heat the oil in a pan and season with 1 clove. Toast the bread for 4 minutes, making it sauté and when it is almost ready, season with the chopped thyme and rosemary.
Pour the tomato purée on the plates, sprinkle with a little chopped thyme and rosemary and place the croutons on top.
And here is a delicious, healthy and low-calorie dish that will make you look great. Not to mention that you can also prepare it in advance and then reheat it at the last moment.
Which wine goes well with roasted tomato and garlic soup with thyme and rosemary croutons?
This wine was born on an excellent Riesling, a must for tomatoes and cumin: we choose an intense and refined bottle like the Moser winery. If you want to combine a gritty and rich sparkling wine, uncork Oltrepò Pavese, Champagne and Franciacorta.
If you want to combine a cocktail, let yourself be seduced by the discreet charm of the Gin Tonic.
