Convent Garden Roasted Tomato Soup With Basil Puree Recipes

CONVENT GARDEN ROASTED TOMATO SOUP WITH BASIL PUREE

Steps:

• preheat grill to hot hot hot. cut the tomatos in half and place cut side up on a baking sheet gril until soft and beginning to darken at edges. this took me 30min approximately when softa little dark take out and preheat oven to gas mark 5.
• heat the olive oil with the garlic and herbs in a large saucepan. when hot add teh other veggies. cook over a moderate heat for a few minutes stirring now and then until the veg begins to soften. transfer these veggies onto a raosting tin and roast in oven til soft. it took me about 40min approximatley.
• remove from oven and puree in liquidiser with tomatoes, lemon juice, tomato puree and sugar add water if you need to to make a smooth pouring consistency.
• to make the baisl puree pound the basil leaves in a pestle and mortar with salt until smooth add the olive oil and vinegar and stir well. dollop a heaped teaspoon of the pureee on the soup and eat with bread and stuff yummy!

ROASTED GARDEN TOMATO BASIL SOUP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
• Bake in preheated oven until very tender and browned, about 2 hours.
• Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
• Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.

ROASTED TOMATO BASIL SOUP

Steps:

• In a medium pot over medium high heat, saute diced onions and garlic in olive oil for 1 minute. Add remaining ingredients except for cream. Bring to boil, reduce heat to low, and simmer for 5 minutes.
• Remove soup from heat. Working in batches, puree soup in blender. NOTE: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting.
• Adjust seasoning with salt and pepper. Return puree to saucepan, add cream and heat through. Serve hot, garnished with chopped fresh basil.

ROASTED TOMATO BASIL SOUP INA GARTEN

Steps:

• Preheat the oven to 400 degrees.
• Toss together the tomatoes, 1/4 c olive oil, salt and pepper.
• Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• In an 8 quart stockpot over medium heat, saute the onions and garlic with 2 T olive oil, the butter, and red pepper flakes for 10 minute Add the canned tomatoes, basil, thyme, and chicken stock.
• Add the oven roasted tomatoes, including the liquid on the baking sheet.
• Bring to a boil and simmer uncovered for 40 minute Pass through a food mill fitted with the coarsest blade.
• Taste for seasonings.
• Serve hot or cold.