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Tomato basil soup
Tomato basil soup:
Take off the skin of the tomatoes by scalding them.
Cut a flesh wound into each tomato, place on spoon and put into pot of very fast boiling water for a few seconds.
Remove and place in pan of icy cold water.
Remove from water and peel off skins.
Cut onion into quarters and roughly chop the garlic.
Place tomatoes, onion and garlic on a baking tray and drizzle with a small quantity of toasted sesame seed oil, olive oil and apple cider vinegar.
Flavour with salt and pepper and one finely chopped dessert spoon of thyme and Italian parsley.
Roast in oven on middle to top shelf at 190°C for approximately 15-20 minutes.
Watch onions to gauge how tomatoes are cooking.
When roasted, remove from oven.
Blend most of the tomatoes, onions etc. in a food processor with cold stock.
Use enough stock to gain soupy consistency.
Pour the mixture from the blender into a cooking pot.
Put remaining tomatoes and onions into blender with fresh basil.
The basil is added later so that the mixture does not go green, this also allows the vegetables to cool so that they do not cause the mixture to go black.
Put the soup on the stove.
If desired add fresh cream but make sure the mixture is not close to boiling when added, as this will cause the cream to split.
When heating the soup never let it boil but bring it to just below boiling point.
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