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
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
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