Usually, I am not the tomato soup fan, but this recipe caught my eye and so I tried it and now adore it! It’s how I imagine an Italian Mama preparing tomato soup – hmmmm….

Check out the recipe

Ingredients for hungry 2 as a main course or 4 as a starter
Adapted from magazine deli
1.5 kg tomatoes (beef and vine tomatoes)
2½ tablespoons brown sugar
2 garlic cloves, pressed
4 sprigs of thyme
9 tablespoons olive oil
80g baguette bread, cut into thin slices
150-200g buffalo mozzarella
Basil leaves for decoration

Step 1:
Heat the oven to 200° C (circulating air). In a deep baking tray, sprinkle the sugar, salt and pepper. Cut the tomatoes in half and lay them onto the sugar mix with the juicy cut side down. Place the thyme and garlic cloves onto the tray as well. Drizzle approx. 4 tablespoons of olive oil over the tomatoes and put the tray into the oven for 1 hour.

Step 2:
Heat 3 tablespoons of olive oil in a large nonstick skillet and fry the baguette slices until golden brown. Then let cool on paper towels.

Step 3:
Take the tomatoes out of the oven and remove the tomato skins, thyme and garlic. Add the tomatoes to a pot and bring to boil, possibly adding up to approx. 250ml of water, depending on the consistency. Use a potato masher to crush the tomatoes (alternatively use a purée stick, then the soup will be lighter in color and slightly foamy).

Step 4:
Dice the mozzarella and place into the tomato soup that is served in bowls. Decorate with basil leaves and the baguette slices.