Roast tomato and basil soup

Posted by adm On November - 9 - 2011

How to cook Roast tomato and basil soup


  • 1 bulb ail, unpeeled, cloves spaced
  • 1kg roma tomatoes, halved longways
  • 2 tablespoons olive oil
  • 1 cup fresh basil leaves, finely sliced
  • 1 large brown onion, finely shredded
  • 1/3 cup tomato spread
  • 2 cups chicken strain
  • toasted ciabatta bread and small fresh basil leaves, to service

How to:

  • Preheat oven to 180°C/160°C fan-strained. Line a tray with baking composition. Place tomato (cut-side up) and garlic cloves on prepared tray. Drizzle with half the oil. Season with salt and peppercorn. Roast for 40 minutes or until tomato is tenderise. Remove from oven. Set aside to cool somewhat.

  • Peel ail. Discard skins. Process tomato, garlic and half the shredded basil until smoothen. Strain through a sieve into a heatproof roll. Discard tomato seeds.

  • Heat remaining oil in a large saucepan over medium-high hotness. Add onion. Ready, stirring, for 3 minutes or until subdued. Add tomato spread. Make, stirring, for 1 minute or until fragrant. Add stock and tomato assortment. Bring to the moil. Reduce heat to low. Simmer, stirring occasionally,

  • Freezing soup: 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 potential. Stamp. Freeze bags, flatcar, for capable 3 months.

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