Sunday, 21 December 2014

Roast Tomato Basil Soup

This recipe I found on Pinterest and comes from Three Beans on a String. This was very delicious and didn't really taste like tomato soup. I think it's a bit salty so I would only had 4 cups of stock and 2 cups water next time. Serves 4-6.

Roast Tomato Basil Soup


4 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
1 medium white onions, cut into eighths
1/4 cup extra-virgin olive oil
6 cups vegetable or chicken stock
1/4 cup chopped fresh basil leaves (more for garnish)
Kosher salt
Freshly ground pepper


Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Remove any seeds.
When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible. Set the reserved liquid aside.
Spread the tomatoes, onions, and garlic cloves onto two large cookie sheets.
Drizzle with the half cup of olive oil and season with salt and pepper.
Roast for 25 minutes, until caramelized.

Place the roasted tomatoes, garlic and onion into a large stock pot and add the reserved tomato juice and the stock.
Bring to a boil, reduce heat and simmer for 30 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Turn off the heat and allow the soup to cool.

Transfer to a blender or use an immersion blender to puree the soup until smooth.
Return to low heat and season with salt and freshly ground black pepper.

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