Serves: 4 portions
INGREDIENTS
Tomato 800gms
Onion 200gms
Olive oil 75ml
Salt 10gms
Pepper 5gms
Peeled garlic pods 50gms
Basil 10gms
Vegetable stock 600ml
Cream 60ml( optional)
Leek 50gms
Celery 50gms
METHOD
1. Cut the tomatoes and onions in quarters
2. Preheat the oven at 180 degree centigrade
3. Roast the tomatoes and onion marinated with salt, pepper and olive oil after lining in a tray for 20 minutes
4. Add the garlic to the tray and roast further for 15 minutes. Keep aside
5. In a separate pot, add oil and sauté finely cut leek and celery till white
6. Add the roasted mixture of the tomatoes and basil to the pot.
7. Add the vegetable stock and cook for 20 minutes.
8. Simmer the soup. Allow it to slow cook.
9. Blend and strain with a thick strainer
10. Serve hot with a drizzle of cream (optional) and drizzle of olive oil.
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