Roasted Tomato and Basil Soup
Tomatoes roasted with garlic combine with caramelized onion, basil, and oregano in a rich blended soup with fiber. Roasting deepens the vegetable flavor, while a short simmer brings the aromas together.
Set the oven to 200 °C. Halve the tomatoes (1500 g), peel the garlic (24 g), and place them on a baking tray. Drizzle with the olive oil (52 g), reserving 7 g for the onion. Season with table salt (5 g), using 3 g now, and black pepper (2 g), using 1 g now.
Roast the tomatoes and garlic in the oven for 40–45 minutes, until the tomatoes are soft and lightly browned.
While the vegetables roast, thinly slice the onion (200 g). Heat the remaining olive oil (7 g) in a pot, add the onion, and sauté for about 20 minutes, turning the onion occasionally, until golden and caramelized.
Cool the tomatoes and garlic for 10 minutes. Transfer them to a blender, add the basil (20 g) and caramelized onion, and blend until smooth.
Return the soup to the pot. Add the chicken broth (400 g), oregano (1 g), remaining table salt (2 g), and pepper (1 g). Boil gently for 2 minutes. Serve hot.
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