1.5tbspBalsamic vinegar refer notes for substitute
1/4cupGrated parmesan cheese optional
Salt to taste
Pepper to taste
Preheat oven @ 200 C, 10 mins before using it.
Drizzle balsamic vinegar and olive oil on the veggies (tomato, carrot, onion and garlic). Season with salt and pepper. Roast in the preheated oven @ 200 C for 25-30 mins.
Transfer the roasted veggies along with the juices to a deep dish. Add Add basil leaves (1 cup), 2 cups of water and 3/4 - 1 cup of Chicken stock (refer notes, you can use veg stock or water). Bring to boil and simmer for 15-20 mins.
Use immersion blender or a regular blender and blend until everything is smooth. Bring it back to stove and add a knob of butter and grated cheese. Cook till the cheese and butter is melted. Do a taste test and add more salt and pepper, if required.
Serve hot with some bread, bread sticks or garlic toast. If you wish you can drizzle some Balsamic vinegar or olive oil while serving.
Substitute for Balsamic Vinegar - Use 1 tbsp cider of red wine vinegar and 1/2 tsp sugar for 1 tbsp of Balsamic vinegar.I used homemade chicken stock cube for this recipe. You can see the homemade stock recipe here. You can also readymade chicken / veg cubes for this. If you are using with that be careful while adding salt.
This Tomato Basil Soup was printed from https://mariasmenu.com/vegetarian/tomato-basil-soup.
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