6.3K
This soup takes a while to make, but don’t be discouraged by that – it’s well worth the effort for this velvety, smooth soup that tastes just like the Mediterranean area. The inspiration for this recipe I’ve gathered from a trip to Croatia. I will savour the memories from this summer by making this stunning soup.
If you need directions for how to slow-roast tomatoes, see my previous post on how to achieve the perfect slow-roasted tomatoes.
Serves: 4
Ingredients
- 8 pcs roasted tomatoes
- 8 pc small capers, finely chopped
- 5 dl water
- 2 pcs Sharlotte onion
- 2 pcs garlic cloves
- 2 pcs bay leaves
- 2 pcs twigs of fresh rosemary, finely chopped
- 1 dl white wine
- 1 tsp rose pepper, crushed in a mortar
- 1 tsp dried sage leaves
- ½ pc vegetable stock cube (optional)
- salt and pepper to taste
- olive oil for frying
Instructions
- Prepare all ingredients as directed, ie chop, slice etc.
- Add oil to a large pot, when warm add onion, garlic and capers, reduce the heat and fry until the onion is translucent.
- Remove the pot from the heat, add tomatoes, white wine, water and stir.
- Add rosemary, crushed red pepper, sage, crumble over the bay leaves and the vegetable stock cube, if used.
- Place the pot on the stove again, and stir. Bring the ingredients to a boil and then reduce the heat.
- Let simmer on very low heat under a lid for 30-40 minutes and stir occasionally.
- Then use a hand blender to mix the soup until velvety smooth. taste the soup and add more pepper
- Either serve the soup immediately or place the soup in the fridge overnight, the flavours will become even more intensified and will merge beautifully.
Notes
- Yields 4 servings if used as a main meal.
- 8 – 10 servings if used as a small starter.