Veg / Chicken* Stock
Fresh Basil Leaves
450 gms, ripe
1 large (can be substituted with yellow/orange bell pepper)
1 large, chopped
3 - 4 cloves, unpeeled
90 gms / 1 cup
garnish (if not available, dried basil can also be used)
When the only tomatoes you can buy are not particularly flavoursome, make this soup. The roasting compensates for an lack of flavour in the tomatoes and the soup has a wonderful smoky taste.
A nice, thick filling soup.
This is one of our most favourite soups! Not just tomato soup, but has more in it to excite your taste buds.
Roasting the tomatoes in the oven gives them a gorgeous smoky flavour.
Cooking the pasta entirely in the soup not just makes the soup nice and thick, but also gives it a nice full bodied taste (as compared to a regular tomato soup).
And definitely, the basil leaves adds the hint of a nice herbal aroma to an already yummy soup!
Tastes PERFECT with a nice buttered toast.
10 - 15 Minutes
1 Hour approx
2 Portions (entrée bowls)
Pre-heat the oven to 190 degrees centigrade.
Cut the tomatoes and onions into quarters. Spread them out on a baking tray, and sprinkle with olive oil.
Tip the vegetables into a food processor, add about 250 ml of stock and purée them to a fine paste.
Pass the soup through a soup strainer. Transfer the soup to a large casserole and put back on the flame.
Adjust the seasoning, if required. Serve, garnished with fresh basil leaves or dry basil.