Convent Garden Roasted Tomato Soup With Basil Puree |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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i really like eating and making soup. its ace my mate at work duncan bought me the covent garden cookbook and this is my favourite soup recipe so far. I reckon you make this slimming world freindly by using spray cal or fry light instead of oil and leaving oil out of the basil puree but ill give its pure unadulterated beauty without changes i reckon. It cost me about a £5 to make and it made a lot of servings Ingredients:
4 lbs ripe tomatoes |
7 fluid ounces extra virgin olive oil |
6 large garlic cloves, crushed |
4 bay leaves |
4 sprigs fresh thyme |
4 medium onions, finely sliced |
4 sticks celery, finely sliced |
1 head fennel, sliced |
1/2 fresh chili pepper, deseeded |
2 teaspoons tomato puree |
2 teaspoons sugar |
1 lemon, juice of |
1 pinch salt |
2 1/2 ounces fresh basil leaves |
2 teaspoons balsamic vinegar |
1/2 teaspoon salt |
4 tablespoons extra virgin olive oil |
1 teaspoon tapenade (olive paste) |
Directions:
1. preheat grill to hot hot hot. cut the tomatos in half and place cut side up on a baking sheet gril until soft and beginning to darken at edges. this took me 30min approximately when softa little dark take out and preheat oven to gas mark 5.
2. heat the olive oil with the garlic and herbs in a large saucepan. when hot add teh other veggies. cook over a moderate heat for a few minutes stirring now and then until the veg begins to soften. transfer these veggies onto a raosting tin and roast in oven til soft. it took me about 40min approximatley.
3. remove from oven and puree in liquidiser with tomatoes, lemon juice, tomato puree and sugar add water if you need to to make a smooth pouring consistency.
4. to make the baisl puree pound the basil leaves in a pestle and mortar with salt until smooth add the olive oil and vinegar and stir well. dollop a heaped teaspoon of the pureee on the soup and eat with bread and stuff yummy!
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