Roasted tomato soup with basil and olive croutons recipe
Roasted Tomato Soup with Basil and Olive Croutons recipeThis article was published by: Matthew
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Recipe introIntroducing the delectable Roasted Tomato Soup with Basil and Olive Croutons recipe, a comforting and flavorful dish that will warm your soul. This delightful soup combines the rich and smoky flavors of roasted tomatoes with the freshness of basil, creating a perfect harmony of tastes. Topped with crispy olive croutons, this recipe adds an extra layer of texture and a burst of savory goodness. Whether enjoyed as a starter or a main course, this recipe is sure to become a household favorite.
Keywords: roasted tomato soup, basil, olive croutons, comforting, flavorful.
Roasted tomato soup with basil and olive croutons recipe details
|1 ½ lb||ripe tomatoes|
|1 bunch(es)||basil leaves, torn|
|4 tbsp||olive oil|
|2 clove(s)||garlic, finely sliced|
|1 tbsp||tomato puree|
|2 tsp||balsamic vinegar|
|For the croutons:|
|1 tbsp||olive oil|
|2 tsp||olive paste|
InstructionsSlice tomatoes in half and arrange on a roasting tray and season. Sprinkle with olive oil, chopped garlic and basil leaves. Roast for 50 minutes to 1 hour at 190°C until slightly blackened.
Meanwhile, peel and chop potato, place in a saucepan with 15 fl ozs water and the tomato puree, and simmer for twenty minutes.
For the croutons place the cubes in a bowl with olive oil and olive paste and stir to coat. Arrange on a baking sheet and bake 8 to 10 minutes.
When the tomatoes are ready, scrape them with the juices and crusty bits into a processor. When the contents of the potato saucepan have cooled add these and whiz everything to a puree. Reheat before serving.
Sprinkle with olive croutons.
ca. 20 min
Grade of difficulty:
Calories per portion:
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