Ingredients with Measurements:
- 1 kg of fresh tomatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 liter of vegetable broth
- 1 cup of heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 200°C (400°F).
2. Cut the tomatoes in half and place them on a baking sheet.
3. Drizzle the tomatoes with olive oil and sprinkle with salt and black pepper.
4. Roast the tomatoes in the oven for 20-25 minutes, until they are soft and slightly charred.
5. In a large pot, heat the olive oil over medium heat.
6. Add the chopped onion and minced garlic and sauté for 5 minutes, until the onion is translucent.
7. Add the roasted tomatoes, paprika, basil, and oregano to the pot and stir well.
8. Pour in the vegetable broth and bring the soup to a boil.
9. Reduce the heat and let the soup simmer for 15-20 minutes.
10. Use a blender or immersion blender to puree the soup until it is smooth.
11. Stir in the heavy cream and heat the soup for an additional 5 minutes.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 200°C (400°F)
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 22g
Carbohydrates: 18g
Protein: 4g
Sodium: 780mg
Sugar: 12g
Substitutions for ingredients:
- Fresh tomatoes can be substituted with canned tomatoes.
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add cooked rice or noodles to the soup for a heartier meal.
- Add cooked chicken or shrimp for a protein boost.
- Add chopped fresh herbs, such as parsley or cilantro, for extra flavor.
Tips and tricks:
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.
- To make the soup creamier, add more heavy cream or coconut cream.
- To make the soup thicker, add a tablespoon of cornstarch mixed with water.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
- Freeze the soup for up to 3 months.
Reheating instructions:
- Reheat the soup on the stove over medium heat until it is heated through.
Presentation ideas:
- Serve the soup in a bowl with a dollop of sour cream and a sprinkle of chopped fresh herbs.
Garnishes:
- Sour cream
- Chopped fresh herbs
- Croutons
- Parmesan cheese
Pairings:
- Grilled cheese sandwich
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Steamed rice
- Garlic mashed potatoes
Troubleshooting advice:
- If the soup is too thin, add more roasted tomatoes or simmer the soup for a longer time to reduce the liquid.
- If the soup is too thick, add more vegetable broth or water.
Food safety advice:
- Make sure to wash the tomatoes thoroughly before roasting them.
- Store the soup in the refrigerator or freezer promptly after cooking.
Food history:
- Gołka-Tomato Soup is a traditional Polish soup that is typically made with fresh tomatoes, onions, and garlic.
Flavor profiles:
- The soup has a rich and creamy texture with a slightly sweet and tangy flavor from the roasted tomatoes.
Serving suggestions:
- Serve the soup as a starter or main course for lunch or dinner.
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Region: Polish