Perfect autumn tomato soups

March 8, 2019

Outdoor temperatures have dropped, and the best way to warm up is having a nice bowl of warm and spicy soup. Tomato soups are a classic and known as comfort food. Web ring to you two recipes with a variety of ingredients and short preparation time. Bon appetit!

Tasty roasted tomato


  • 1/2 garlic clove
  • 2 red onions
  • 2 kg cherry tomatoes
  • Pinch of oregano
  • Pich of fresh basil
  • Pinch of salt and pepper
  • 1 l vegetable soup stock
  • 1 ciabatta pastry
  • Olive oil
  • Vinegar
  • Cheese (optional – if you want to make toast with cheese)


Heat the oven to 200 degrees. Cut the garlic, onions and tomatoes, put them on a baking sheet, add salt, pepper and 2 tablespoons of olive oil. Bake in the oven for 50 minutes or until the tomatoes soften. Place the roasted vegetables in a large bowl, squeeze the soft part of garlic into the bowl. Pour the vegetable soup stock, add fresh basil and oregano. Rinse and then boil for a short while. Slice the ciabatta pastry to thin slices and sprinkle with grated cheese. Then put the pastry slices in the oven until golden color is obtained and the cheese does not dissolve. Add only a few drops of high-grade vinegar in a plate with a soup and gently mix it. Serve ciabatta with cheese.

Autumn soup tomato soup Sicilian style

Ingredients for 4-5 Servings:

  • 1/4 cup of butter
  • 2 tablespoons olive oil
  • 2 red onions, cut into smaller pieces
  • 2 yellow onions, sliced into smaller pieces
  • 1 tie of stone leek, chopped
  • 1/2 cup of carrots, chopped
  • 1/2 cup of celery, chopped
  • 1/4 garlic, chopped
  • 1 cup of chopped parsley
  • 2 tablespoons of tomato paste
  • 1 kg of fresh spinach
  • 20 pieces of cherry tomatoes, sliced
  • 1 small spoonful of sugar
  • a little cinnamon
  • grated basil
  • 1 lemon
  • ¼ cup of fresh orange juice
  • 4 cup chicken fillets
  • 1 cup of dry white wine
  • 1/2 cup mix of fresh leaves of basil, salt, black and apricot pepper
  • 1 nutmeg


  1. Boil butter and olive oil in a larger pan on medium heat. Add the red and yellow onions, stirring occasionally until the onions soften and get a glassy look, which will take you about 5 minutes. Add the onions, carrots, celery, garlic, parsley, nutmeg, cinnamon and tomato paste. Cook periodically stirring for about 5 minutes.
  2. Place the spinach in hot water for 15 seconds and immerse it in cold water immediately to prevent cooking. Drain well and slice.
  3. Add cherry tomatoes, spinach, orange juice, curry lemon curd, chicken foundry, and white wine to the bowl with onions and other ingredients. Let it lightly boil and then cook another 10 minutes and mix in the basil.
  4. Slowly and gradually add the soup into the blender and then return to the bowl, add salt and pepper and stir.