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Roasted Tomato soup with Basil Puree

clock Cooking time: 55 minutes yield Serving for: 6
  • 4 medium onions. finely sliced
  • 6 large garlic cloves, crushed
  • 2 teaspoons tomato purée
  • 4 bay leaves
  • 1 fresh red chilli, deseeded, or to taste
  • 200ml extra virgin olive oil
  • 4 Sprigs of fresh thyme
  • 4 Sticks celery. Sliced
  • 4 Sprigs of fresh rosemary
  • 1 lemon. juice
  • 1.8kg ripe tomatoes
  • 1 medium head of fennel. Sliced
  • 2 teaspoons sugar
For the basil puree:
  • 2 teaspoons balsamic vinegar
  • Salt to taste
  • 50g fresh basıi leaves
  • 1 tablespoons extra virgin olive oil
For the ciabatta croutons:
  • 6 Small sprigs of fresh flat leaf parsley or thyme
  • 1 tablespoon extra virgin olive oil
  • 1 dessert spoon olive paste
  • 4 Medium slices of ciabatta bread
  • a little yood olive oil
  1. Cut the tomatoes in half and place the cut side up on a baking tray. Place the tray in a preheated oven and grill the tomatoes until they are soft and the skin gets burnt a little.
  2. Then remove the tray from the grill.
  3. Heat a saucepan and pour some olive oil on it. When the oil is heated add the garlic and herbs. Stir a little and add all the other vegetables. Cook until the vegetables begin to soften. Stir occasionally.
  4. Transfer them to a roasting tin and roast in the preheated oven(190/C/375 F/gas mark 5) for 30 minutes until the vegetables are soft.
  5. Take out the vegetables from the oven and blend them until into a smooth tomato purée.
  6. Add the sugar and lemon juice and pass them through a sieve and season the puree. Add some water if necessary.
For the basil purée:
  1. pound the basil leaves smooth with the salt.
  2. Add some olive oil and balsamic vinegar. Stir them together.
For the croutons:
  1. Dice the ciabatta into small cubes. then stir them with some olive oil and olive paste in a Bowl and place in a baking tray(single layer).
  2. Bake the tray in an oven for 8-10 minutes.
  3. Warm the soup and pour into a bowl. Add a teaspoon of basil purée and a few ciabatta croutons on top of the soup and garnish with the oil and sprigs of herbs.