Roasted tomato basil soup | How to make Roasted tomato basil soup

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By Sehej Mann
Created on 4th Nov 2015
  • Roasted tomato basil soup, How to make Roasted tomato basil soup
Roasted tomato basil soupby Sehej Mann
  • Roasted tomato basil soup | How to make Roasted tomato basil soup (33 likes)

  • 0 reviews
    Rate It!
  • By Sehej Mann
    Created on 4th Nov 2015

About Roasted tomato basil soup

A refreshing and light soup recipe to enjoy on cold winter nights.

Roasted tomato basil soup, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Roasted tomato basil soup is just mouth-watering. This amazing recipe is provided by Sehej Mann. Be it kids or adults, no one can resist this delicious dish. How to make Roasted tomato basil soup is a question which arises in people's mind quite often. So, this simple step by step Roasted tomato basil soup recipe by Sehej Mann. Roasted tomato basil soup can even be tried by beginners. A few secret ingredients in Roasted tomato basil soup just makes it the way it is served in restaurants. Roasted tomato basil soup can serve 8 people. So, the next time you have a get together or a party at home, don't forget to check and try out Roasted tomato basil soup.

  • Prep Time0mins
  • Cook Time45mins
  • Serves8People

Video for key ingredients

  • Homemade Vegetable Stock

Roasted tomato basil soup

Ingredients to make Roasted tomato basil soup

  • 2 kg tomatoes fresh and ripe
  • 6 cloves garlic
  • 6 cups chicken/vegetable stock
  • 125 ml olive oil
  • 1 medium sized onion cut in squares
  • A dash of pepper freshly grounded
  • Salt according to taste
  • Handful of basil leaves extra few to garnish

How to make Roasted tomato basil soup

  1. Preheat the oven to 232 degree celsius.
  2. Wash and cut the tomatoes into halves and remove the seeds.To save additional juice, you can strain the seeds and tomato pulp into a bowl. Keep it aside.
  3. Take two baking sheets and spread the onions, tomatoes, add garlic cloves on top of it. Next drizzle the olive oil on top of it and season it with salt and pepper.
  4. Roast these vegetables for 25 minutes till they are caramelized.
  5. Take a large pot/pan, put in the roasted vegetables and pour in the kept aside tomato juice along with the stock.
  6. Bring this mixture to a boil then reduce the flame. Let this simmer and cook for 30 minutes or so till the liquid reduces by a third.
  7. Wash and pat dry the basil leaves, then put them into the pot. Switch off heat and let soup cool down for 10-15 minutes. Then, pour this soup into a grinder and blend till it is smooth.
  8. After this, pour the soup back into the pan and adjust the seasoning of salt and pepper according to taste. Let it simmer for 5-6 minutes.
  9. Serve warm with a side of soupsticks/crustybread.

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