Roast Tomato and Basil Soup

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Roast Tomato and Basil Soup

 

 

1 bulb garlic, unpeeled, cloves separated

1 kg (35 oz) roma tomatoes, halved lengthways

8 teaspoons olive oil

1 cup fresh basil leaves, finely shredded

1 large brown (yellow) onion, finely chopped

1/3 cup tomato paste

2 cups chicken-style stock

salt and pepper, to taste

 

small fresh basil leaves, to garnish

 

 

1. Preheat oven to 180 C (350 F) or 160 C (320 F) for fan-forced.

 

2. Line a tray with baking paper.

 

3. Place tomato (cut-side up) and garlic cloves on prepared tray.

Drizzle with half the oil. Season with salt and pepper. Roast for 40

minutes or until tomato is tender. Remove from oven. Set aside to cool

slightly.

 

4. Peel garlic. Discard skins.

 

5. Process tomato, garlic and half the shredded basil until smooth.

 

6. Strain through a sieve into a heatproof bowl. Discard tomato seeds.

 

7. Heat remaining oil in a large saucepan over medium-high heat. Add

onion. Cook, stirring, for 3 minutes or until soft.

 

8. Add tomato paste. Cook, stirring, for 1 minute or until fragrant.

 

9. Add stock and tomato mixture. Bring to the boil. Reduce heat to

low. Simmer, stirring occasionally, for 10 minutes or until mixture

has thickened slightly.

 

10. Stir in remaining shredded basil. Season with pepper.

 

11. Ladle into bowls. Top with basil leaves.

 

 

 

TIP: To freeze, cool soup to room temperature. Label and date

snap-lock bags. Half-fill bags with soup to allow room for expansion.

Remove as much air from bags as possible. Seal. Freeze bags, flat, for

up to 3 months.

 

 

 

Serves 4.