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Roasted Tomato and Basil Soup

INGREDIENTS:

  • 4 Chopped Onions
  • 6 Chopped Celery Stalks
  • 6 Tablespoons Vegetable Stock Powder
  • 2 Tablespoons Crushed Garlic
  • 2 Tablespoons medium Curry Powder
  • 10 Ripe Tomatoes cut in quarters
  • 2 Sprigs of Fresh Basil
  • 3KG Tin of whole peeled Tomatoes
  • 2LT Water
  • Sugar, Salt & Pepper to taste
  • Olive Oil for frying

METHOD:

  • In a roasting pan; add the onion, celery, garlic, quartered tomatoes, fresh basil.
  • Mix together and roast till charred and softened for about 30 minutes (stir now and then).
  • In a heavy bottomed pot add a splash of olive oil, add vegetable stock and curry powder and fry till a fragrance is released. Add the roasted vegetables, 3kg tin of tomatoes and 2 litres of water.
  • Bring to the boil for about an hour.
  • Season with salt and pepper and blend in a food processor. Strain to get rid of tomato skins.
  • Add soup back to pot and simmer. Correct seasoning if required and add a dash of cream if you would like a richer soup.
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