Grilled Tomato Soup from ‘Model Kitchen’
Reprinted with permission from Model Kitchen by Cesar Casier (Dragonetti).
Photograph by Kai Z Feng
Grilled Tomato Soup
Serves 6
2 lbs. (900 g) ripe tomatoes
1 large carrot, peeled and diced
3 vegetable bouillon cubes, dissolved in 6 cups (1.5 liter) water
1 onion, minced
3 cloves of garlic, minced
3 teaspoons oregano
Italian herb mix
A handful of fresh basil
2 tablespoons balsamic vinegar
Olive oil
Salt and freshly ground pepper
Cut each tomato into quarters and arrange on a baking sheet. Sprinkle the tomato pieces with some olive oil, balsamic vinegar, salt, pepper, oregano and some of the fresh basil. Cook under the broiler for 20 to 25 minutes until browned.
In the meantime, put the thinly sliced onion, garlic, carrot and the remaining basil in a large saucepan and cook with a bit of olive oil. Cover the pan and stir the vegetables occasionally. After about 15 minutes they will be soft and
tender.
Next add the tomatoes to the cooked vegetables. Stir in the pot so that all the flavors are thoroughly mixed and then add the stock. Cover and leave
the soup to simmer another 20 minutes. Puree the vegetables with an immersion mixer and the soup is ready. Season to taste with salt, pepper and Italian herb mix.
Photograph by Sven Everaert
More soup recipes:
How to Make Gazpacho (Just in Time for Summer)
