TOMATO AND BASIL SOUP
A light and fragrant soup suitable for any time in the year
Provided by erikthefish
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Slice and arrange tomatoes on large baking tray, sprinkle garlic, shredded basil and a good coating of olive oil over the tomatoes. Roast in the oven preheated to 180C/fan for approximately 50 minutes or until the tomatoes just start burning at the edges
- Finely chop the onion and lighty fry in a knob of butter and a good splash of olive oil until soft but not coloured
- Add the onions to the roasted tomatoes, stock, white wine, tomato puree, salt and pepper and bring to the boil then simmer for 20 minutes stirring every 5 minutes
- Put the sauce into a blender in batches and strain through a sieve using the back of a ladle into a clean large sauce pan then reheat and add the cream but do not boil. Adjust sesoning to taste. Serve with a swirl of cream and sprig of basil.
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