Roasted tomato and basil soup

Recipe from: 23 May 2011
tomato soup

Ingredients 13
Servings 8
Time 10 mins

Ingredients

  • 4
    tins (400g each) whole, peeled tomatoes
  • 2
    Tbs
    balsamic vinegar
  • 2
    Tbs
    olive oil
  • 1
    Tbs
    sugar
  • 1
    tsp
    salt
  • 2
    garlic cloves, finely chopped
  • 2
    tsp
    tomato paste
  • 2
    Tbs
    soy sauce
  • 1
    Tbs
    sugar
  • 1.5
    l
    vegetable/chicken stock
  • 100
    ml
    cream
  • salt & pepper to taste
  • fresh basil leaves, to serve
 

Method

50 mins
 
Pre-heat the oven to 200°C.
Place the tinned tomatoes and all their juices in a roasting tray and add the balsamic, olive oil, sugar and salt.
Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started caramelising slightly.
In a large pot, sauté the onions in some olive oil until they are translucent and fragrant.
Add the garlic and fry for another minute.
Add the roasted tomatoes, tomato paste, soy sauce and sugar.
Stir to combine all the ingredients and pour in the stock.
Lower the heat and cover the pot.
Allow to simmer for 10 minutes.
Remove the pot from the heat and blend the soup.
Add the cream and season to taste.
Serve with fresh basil leaves and crusty bread.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious' blog, click here.

 

Read more on: boil  |  soup  |  tomato
 

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