For a reason that does not belong nor to the current time neither to the future, so it’s obvious that it belongs to the past, every time I prepare a tomato soup I remember of Almodóvar’s “Women on the verge of a nervous breakdown” movie. In this velouté version, there is a delicious special taste thanks to the carrots, the smoked paprika and the thyme.
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Ingredients
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,
- 1 large potato ,
- 4 tomatoes ,
- 2 onions ,
- 1 carrot ,
- 1 clove of garlic (optionally) ,
- 50 ml olive oil ,
- 1 tablespoon smoked paprika ,
- 1 tablespoon thyme ,
- 500 ml water (or vegetable broth) ,
- Salt ,
- Freshly ground pepper
Instructions
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,
- Preheat oven to 180°C. ,
- Peel the potato and cut it into small pieces. ,
- Cut the tomatoes and the onions into quarters and the carrot into medium pieces. ,
- Grease a baking pan with olive oil and place on it all the ingredients except of the water (or the broth). ,
- Bake the vegetables until crusty so they will get a “grilled” taste. ,
- Then transfer all ingredients inside a pot, add the water or the broth and simmer for 7-8 minutes. ,
- Blend with an immersion blender and serve.
