A creamy soup that works fine both served cold as a starter served in small cups or hot as a main course.
Vegetables are baked rather than boiled, then blended. This concentrates their natural sugars, thus the flavours. We served the soup with a sprinkling of dried oregano and crumbled taralli. The classic drizzle of Extra Virgin Olive Oil at the end is highly recommended.
Serves 4, Preparation 10 mins, Cooking 20-25 mins
- 500 g cherry tomatoes
- 4 carrots
- 1 red onion
- a handful of dried oregano
- Vegetable broth, 500 ml
- 1 teaspoon of brown sugar
- salt and pepper, to taste
- EVOO – Extra Virgin Olive Oil, to taste
Prepare vegetable broth and keep it warm.
Preheat the oven to 180°C / 350 F / Gas 4.
Slice the onion, halve each cherry tomato and dice the carrots, place them on a baking tray lined with baking paper, season with a pinch of salt, pepper, sugar and a drizzle of EVOO, bake for 20 mins or until golden brown and soft.
Transfer the vegetables to a bowl and blend them with an immersion blender, gradually adding enough vegetable broth in order to get the desired consistency.
Serve with a drizzle of EVOO, a handful of dried oregano and crumbled taralli.
Tip: the addition of a peeled garlic clove, blended in with the rest isn’t bad either.