In the kitchen - Apr/May 2022
Roasted tomato & basil soup
Roasted tomato & basil soup
Just as the weather starts turning we have an excuse to start making soups. Here’s one of my favourite and really easy to make.
Ingredients
- 1 1/2 kg cherry tomatoes, halved
- 6 cloves garlic, smashed
- 2 small onions, quartered
- 3 tablespoons extra virgin olive oil
- salt and fresh ground pepper, to taste
- 1 cup fresh basil leaves
- 4 to 5 cups low sodium vegetable stock
- 1/4 cup cream ◦ grated parmesan cheese, for garnish,
- sliced fresh basil leaves, for garnish Instructions
- Preheat oven to 180 degrees.
- Line a large baking sheet with foil and set aside. You can also use 2 smaller baking sheets.
- In a large mixing bowl combine halved tomatoes, garlic, onions, olive oil, salt and pepper; toss to coat. ◦ Spread tomato mixture on prepared baking sheet.
- Roast for 20 to 25 minutes, or until tender, stirring couple of times during the process.
- Remove from oven and transfer roasted vegetables to a soup pot.
- Stir in basil leaves and add in vegetable stock; blend with an immersion blender until smooth. OR blend in small batches in a blender.
- Stir or blend in heavy cream, taste for seasonings and adjust accordingly.
- Ladle into soup bowls and garnish with parmesan cheese and slices of basil.
Janina Clinning
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