Ingredients
Equipment
Method
Preheat Oven and Prepare Vegetables:
- Preheat your oven to 390°F (~200°C). Wash the tomatoes, and cut them into halves or quarters (I used 3 heirloom tomatoes while I was preparing this recipe because one of my tomato was quite big). Slice the red bell pepper. Peel and slice the onions into rings. Peel the garlic cloves.
Roast the Vegetables:
- Place the tomatoes, red bell pepper, onions on a baking sheet. Place the garlic into the tomatoes. Season with salt, pepper, sugar and a sprinkle of fresh thyme. Roast in the preheated oven for 25-30 minutes, or until the vegetables are caramelized and tender.
Prepare the Soup Base:
- In a large pot, melt the butter over medium heat.Add the flour and cook, stirring constantly, for about 1 minute to create a roux. This will help thicken the soup. Add tomato paste and stir. Cook for another minute, until the paste is well incorporated and fragrant.
Blend the Vegetables:
- Once the vegetables are roasted, transfer them to a blender or use an immersion blender directly in the pot. Blend until smooth. You can adjust the consistency with additional water if needed.
- Combine and Simmer: Use a mesh strainer while adding the blended vegetables to the pot with the roux and tomato paste. Mesh strainer removes any solid bits and achieve a smooth texture. Pour in 4 cups of warm water and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld together.
Finish with Milk and Serve:
- Stir in ½ cup of room-temperature milk to add creaminess to the soup. Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed. Ladle the soup into bowls. Garnish with a bit of fresh thyme - basil and a dollop of burrata cheese. Enjoy:Serve the soup warm, paired with crusty bread, a light salad or baton sale/grissini for a complete meal.
