Tomato And Basil Soup
This creamy roasted tomato soup recipe showcases the rich flavors of ripe plum tomatoes roasted to perfection with garlic and basil. A luxurious blend of chicken stock, white wine, and double cream creates a velvety texture that is both comforting and elegant. Perfect for a cozy weeknight dinner or fancy weekend entertaining, this soup will surely impress your guests with its vibrant colors and delicious taste.
— Constant Cookbook
Ingredients
- 2lb ripe plum tomatoes
- 1 medium onion
- Butter
- Olive oil
- 1 large garlic clove, very finely chopped
- 4 fl oz dry white wine
- 1 1/4 pt chicken stock (cube or homemade)
- 2 tbs sun dried tomato paste
- 2 tbs shredded basil
- 1/4 pt thick double cream
- salt and pepper to taste
Instructions
- Slice and arrange tomatoes on large baking tray, sprinkle garlic, shredded basil and a good coating of olive oil over the tomatoes. Roast in the oven preheated to 180C/fan for approximately 50 minutes or until the tomatoes just start burning at the edges
- Finely chop the onion and lighty fry in a knob of butter and a good splash of olive oil until soft but not coloured
- Add the onions to the roasted tomatoes, stock, white wine, tomato puree, salt and pepper and bring to the boil then simmer for 20 minutes stirring every 5 minutes
- Put the sauce into a blender in batches and strain through a sieve using the back of a ladle into a clean large sauce pan then reheat and add the cream but do not boil. Adjust sesoning to taste. Serve with a swirl of cream and sprig of basil.
Yield
Serves 4
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