Roasted Tomato Soup Recipe
Roasted Tomato Soup
Yields : 2 - 4
650gr Red, ripe tomatoes, cut in ¼
15gr Sundried Tomatoes
40gr Tomato Paste
50ml Olive Oil
1) Place all the ingredients in an oven tray, cover with foil and roast just until the tomatoes are soft.
2) Remove from the oven and allow cooling slightly with plastic covering the tray.
3) Liquidise and strain. When heating up you might need to add a little bit of water to get it to the right consistency. Season with salt and pepper and serve with basil cream, see below recipe.
Basil Cream :
20gr Fresh Basil
1) Blend together.
Please post your comments and any food-related questions below. I look forward to hearing from you.