Roasted tomato soup with basil and olive croutons recipe

Roasted Tomato Soup with Basil and Olive Croutons recipe

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Recipe intro

Introducing 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

Roasted tomato soup with basil and olive croutons recipe, recipe Rating: 4.8
Number of votes:126 

Ingredients

1 ½ lb	ripe tomatoes
1 bunch(es)	basil leaves, torn
4 tbsp	olive oil
2 clove(s)	garlic, finely sliced
4 ounce(s)	potato
1 tbsp	tomato puree
2 tsp	balsamic vinegar
	For the croutons:
4 slice(s)	Ciabatta
1 tbsp	olive oil
2 tsp	olive paste

Instructions

Slice 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.

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a