Its been long time since my last post here. But I had to move to my new apartment. You all know how it is to leave one place and to move to another. To make the story even more colorful I will add that the new apartment is not furnished and It is second week now I am trying to put the things in order. The first room I settled of course was the kitchen 🙂 All well packed dishes and plates took their paces in my new, big, bright kitchen. I am still looking for the perfect dining table so my job there is not completed yet. Anyway back to today’s` recipe. I want to give the credit of it to the Smiling Chef as I saw the idea of this soup posted in his amazing and inspiring cooking blog. I cooked tomato soup before but I really liked the idea of roasting all ingredients in advance. The result is delicious and creamy tomato soup with reach rosemary and oregano flavor. After it get cool I add some chopped cucumbers and it was fantastic!
– three big tomatoes
– 4 gloves garlic
– half onion
– two carrots
– 200 g tomato puree
– 500 ml chicken stock (or water if you want to keep it vegan)
– dried oregano and rosemary / half of teas spoon from both
– olive oil
– tea spoon sugar
Preparation: Cut the tomatoes into halves, sprinkle some salt and bake along with the other veggies for 15 minutes on 220 degrees (Celsius). When ready, let them cool. Preheat two-three table spoons of oil and slightly saute the veggies. Add the oregano, rosemary and salt. Cook until golden. Add the tomato puree, the stock and the sugar. Cook additional 10 minutes and blend until smooth. Serve it hot with toasted bread or cold with slices of cucumber.