A perfect dish for any time, any day, this soup is made with minimal ingredients like tomatoes and basil, which are familiar and easily available. The soup made with this recipe will make you forget the restaurant or canned soups. A creamy, rich, roasted tomato soup packed with fresh basil leaves and parmesan cheese, the sweetness of basil enhances the flavour of the tomatoes in this heart warming soup.
Details
Servings
4 Servings
Prep time
30 Minutes
Cooking time
25 Minutes
Calories
101.2 / Portion
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Ingredients
Ripe plum tomatoes 500 gms
Onions 125 gms
Garlic 50 gms
Olive oil 50 ml
Salt and Pepper to taste
Unsalted Butter 15 gms
Grated Parmesan Cheese for garnishing
Croutons(Optional)
Fresh Basil leaves 50 gms
Directions
- Preheat the oven to 180 degrees C. Quarter the tomatoes length wise and place on a large sheet pan. Cut the onions into 4 equal sections and place in the same pan.
- Pour 40 ml olive oil over the tomatoes and onions. Add about 1/2 teaspoon salt and 1/2 teaspoon freshly cracked pepper and toss evenly. Spread into one even layer and roast at 180 degrees C for 20-25 minutes.
- In a stockpot over medium heat, melt the butter. Once melted, add the chopped garlic, basil leaves and saute for a minute. Add the oven-roasted tomatoes and onions including the liquid on the baking sheet. Add another 2 teaspoons salt (or to taste) and an additional teaspoon of cracked pepper.
- Bring the mixture to a boil and simmer uncovered for 20 minutes. Season to taste.
- Using a hand blender or a mixer grinder, grind it into a fine puree. Bring it back to boil and check the consistency. The soup should have a rich, smooth and thick consistency.
- Garnish with freshly grated parmesan cheese and chopped basil leaves before serving.
Chef’s Twist :-
For a healthy version of the soup, avoid butter and cheese in the above recipe.