Tomato Basil Soup
Ingredients
- 1 kg Tomato cut into thick wedges
- 1 cup Basil leaves
- 1 medium Carrot sliced
- 1 medium Onion quartered
- 4 cloves Garlic
- 1.5 tbsp Balsamic vinegar refer notes for substitute
- 2-3 tbsp Olive oil
- 1 tbsp Butter
- 1/4 cup Grated parmesan cheese optional
- Salt to taste
- Pepper to taste
Instructions
- 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.
Notes
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.