Gorgeous looking, creamy (non-dairy)and flavorful Roasted Tomato-Basil Soup with crunchy garlic croutons - just like a comforting hug in a bowl
Prep Time15mins
Cook Time30mins
Total Time45mins
Servings: 4
Author: Hirra Pervaiz
Ingredients
2poundsRipe Tomatoes
1/4Cupextra-virgin Olive Oil
1/2tspSalt
For the Soup
1CupOnionchopped
1Carrotsliced
1Potatograted
6Garlic Clovesminced
1/2tspBasil leavesdried (if using fresh leaves use 1 cup)
1/2tspThyme leavesdried
1/4tspBlack Pepper corns
1Green Chili pepper
1Tbspunsalted Butter
2TbspOlive Oil
1.5 - 2cupsChicken Stock or water
Parmesan Cheesegrated for garnish
Cream for garnish
For Garlic Croutons
2-3Bread Slicescut in cubes
1Tbspunsalted Buttermelted
4Garlic clovesminced
1/2tspItalian herbs
1/4tspSaltor to taste
1/4black pepper
Instructions
Roast the Tomatoes: Heat the grill pan on the stove. Cut the tomatoes in half lengthwise. Arrange the tomatoes, cut-side up on the grill pan. Drizzle olive oil and sprinkle salt. Roast until tomatoes are soft and you get charred sides.
Make the Soup:In a wok or a large pan heat the butter and olive oil togethe. Add onions and cook until soft, add garlic saute for a minute and then add carrot, potato and roasted tomatoes. Give it a stir and add basil leaves, thyme, salt and Chicken Stock. Bring it to a boil and then reduce heat and let it simmer until it thickens. Now transfer the soup to the blender, add black pepper corn, green chili and blend into a smooth puree. Strain and transfer to the wok again and let it simmer for 5-10 minutes. It will thicken a bit.
Garlic Croutons In a bowl mix together melted butter, garlic, salt, pepper, and Italian herbs. Toss in the bread cubes so that they're evenly coated. Heat the grill pan and toast the cubes until crisp and golden
Serve the soup garnished with cream, Parmesan cheese and garlic croutons