Roasted Tomato Basil Soup Recipe
Roasted Tomato Basil Soup recipe with stepwise photos.
Ingredients
- Tomatoes - 4
- Carrots - 2
- Onion - 1
- Garlic - 5 cloves
- Basil or Coriander stalks - 8 to 10
- Kashmiri Red chili powder or Red chili flakes - 1 tsp
- Basil Flax Seed Pesto - 2 tbsp
- Vegetable stock or broth - 4 cups
- Olive oil - 4 tbsp
- Lemon juice - 1 tsp
- Salt - to taste
- Black pepper powder - to taste
Instructions
- Preheat oven at 190 C or 375 F.
- Quarter the tomatoes. Cut both onion and carrots into big chunks.
- In a baking tray arrange, tomatoes, onion, garlic, carrots, basil stalks.
- Drizzle olive oil. Season with salt and pepper. Toss gently for all of them to combine.
- Place the tray in the preheated oven and bake for 1 hour.
- When the baking is half way through, open the oven and gently shake the pan or toss the ingredients to help roast evenly.
- Take the pan and let it cool down a bit.
- Transfer to a blender along with the juices and adding little water blend to a coarse paste.
- Transfer the puree to a sauce pan. Add vegetable stock. If you do not have stock, add water and use 1 to 2 store bought stock cubes and adjust salt accordingly.
- Add kashmiri red chili powder, Basil Flax Seed Pesto, salt, pepper, mix well and let it simmer for 7-10 mins.
- Take the soup off the stove and mix in lemon juice.
- Take a taste check at this stage and add in more salt, pepper, lemon juice or pesto to suit your taste buds.
- Roasted Tomato Basil Soup is ready.
- Serve piping hot in individual bowls with crusty bread.
