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.

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