Roasted Cherry Tomato Soup
In medieval times, peasants relied on thin soup from a stock pot which was endlessly topped up. The broth was a by-product of cooking meat, and was served over thick pieces of bread known as ‘soppes’, and eaten without a spoon — hence the word, soup.The tomato was introduced to Europe in the 16th century, from South America and Mexico. Because they belong to the same plant family as the Deadly Nightshade, tomatoes were thought to be poisonous until as recently as the 19th century.In 1897, Joseph Campbell came up with the idea of condensed tomato soup — by reducing water in the tin, storage and shipping costs were reduced. Campbell’s soup packaging later became iconic when Andy Warhol used the image in more than 100 pop-art works.Not only do they taste great, but tomatoes are also good for you. One medium sized tomato contains 35 per cent of your recommended daily intake of vitamin C and 15 per cent of vitamin A. It has more than 90 per cent water and contains only 35 calories. And if that’s not enough, tomatoes are also naturally sodium-free, cholesterol-free and high in fibre — so get eating.Tomatoes get their red colour from a natural pigment called Lycopene, an important antioxidant which is thought to help protect against heart disease. Antioxidants also neutralise free radicals that cause cell damage, so they are meant to help protect you from some cancers. And surprisingly, processed products like tinned soup contain more Lycopene than fresh tomatoes.I have to admit, I never liked tomato soup. My mom used to make it but I was never eating, I just couldn't stand the taste. I saw many recipes of this soup and I decided to give it a try and honestly, I don't regret it. It tasted better than I expected and eaten with some toasted bread is just amazing. Is so easy to make, low calories, healthy, full of nutrients and more, is vegan. If you want your soup to taste better, use fresh tomatoes from the garden if you have, it will make the difference.
Ingredients
- 1 kg cherry tomatoes
- 70 g garlic cloves
- 50 ml olive oil
- salt
- pepper
- fresh basil
Instructions
- Wash the tomatoes, peel the garlic cloves and put everything in a tray. Add olive oil, salt and pepper and mix well until all ingredients are covered with olive oil.
- Cook everything at 170 degrees for 50 minutes. When the tomatoes are baked, add everything in a blender and mix. If you don't have a blender you can use a chopper or food processor. Chop some fresh basil and add it in the soup.
- You can serve the soup with olive oil, toasted bread, fresh basil, chilli flakes or whatever you like. I had the soup with some toasted baguette and it was amazing!
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