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

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BySehej 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 (32 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.

The delicious and mouthwatering Roasted tomato basil soup is a famous dish of European and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Roasted tomato basil soup is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Roasted tomato basil soup. Sehej Mann shared this Roasted tomato basil soup recipe which is perfect to serve for 8 people. The step by step process with pictures will help you to know how to make the delicious Roasted tomato basil soup. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Roasted tomato basil soup recipe at your home and surprise your family and friends.

  • 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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