Deborah Dana

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Deborah Dana

Tomato soup with thyme essence

Name: Tomato soup with thyme essence
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Internacional
Ingredients: 10 tomatoes, washed and cut in half; 5 tablespoons olive oil; 1 bouquet thyme; 1/2 cups chicken soup; 1 cup fresh cream; 4 slices goat cheese; 4 cloves garlic; to taste black pepper, to taste

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Deborah Dana

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The richest tomato soup I have prepared this recipe has a series of tips to achieve a spectacular taste. The tomatoes are baked for 30 minutes and an aromatic thyme oil is made where the soup is cooked.

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Ingredients

4 portions

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10 tomatoes, washed and cut in half
5 tablespoons olive oil
1 bouquet thyme
1/2 cups chicken soup
1 cup fresh cream
4 slices goat cheese
4 cloves garlic
to taste black pepper, to taste

Preparation

Pre-heat the oven to 200 degrees Celsius.

Place on a baking sheet the tomatoes seasoned with 1 tablespoon of olive oil, salt and pepper. Bake for 30 minutes.

Heat 4 tablespoons of olive oil in a saucepan over medium heat. Add the garlic and thyme and allow the oil to permeate with the aromas (approximately 5 minutes).

Add the tomatoes and the chicken broth, reduce the heat to low, cover the pot and cook for 30 minutes.

In small pots, mix the soup with the ventilation of the blender open so that it does not explode.

Strain the liquefied soup and return to the pot. Add and add the fresh cream with a balloon whisk and cook for 5 more minutes.