Sam's Secrets - Roasted Tomato and Basil Soup - Edinburgh Training and Conference Venue
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Sam in RestaurantSam’s Secrets – Roasted Tomato and Basil Soup

A hot bowl of homemade soup has to be one of the most inviting meals on a cold day. Combine it with a slice of warm fresh bread, and you have a meal that is sure to please anyone.

A lot of restaurants use thickening agents such as cornflour or a roux to get the right consistency … Not here at the Edinburgh Training and Conference Venue! I like to pack my soups full of vegetables, giving you a tasty nutritious soup full of goodness.

My Tomato & Basil soup is always a winner with delegates. One tip I can give you is to halve your tomatoes, season with salt and pepper and drizzle with a good quality extra virgin olive oil, then roast them off in the oven with onions and garlic before adding to your soup pot. This intensifies the flavour of the tomatoes and will be the difference between a good soup and a great soup.


Roasted Tomato & Basil Soup – The Recipe

Serves: 6-8
IngredienSam's Tomatoes, Onions and Garlicts

I kg fresh tomatoes (about 4 cups, halved)
1 tin of chopped tomatoes
6 cloves garlic, peeled
2 large onions, sliced
2 large carrots sliced
¼ cup extra-virgin olive oil
2 tablespoons olive oil
Salt and freshly ground black pepper
3 cups vegetable stock
2 bay leaves
Handful of chopped fresh basil

Instructions

Preheat oven to 450F/230C.

  1. Sam's Roasted Tomato and Basil SoupWash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and half the onions onto a baking tray. Drizzle with the olive oil and season with salt and pepper.
  2. Roast for 30-35 minutes, or until caramelized.
  3. Meanwhile add 2 tablespoons of olive oil into a stock pot and add the carrots and remainder of the onions and fry till softened.
  4. Remove roasted tomatoes, garlic and onion from the oven and transfer along with any roasting juices into the large stock pot.
  5. Add the vegetable stock, tinned tomatoes and bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third.
  6. Discard bay leaves and add the fresh basil.
  7. Use a hand blender to puree the soup until smooth.
  8. Season to taste with salt and freshly ground black pepper and serve with warm, fresh bread.

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