Roasted Tomato And Basil Soup
28 August, 2017
A soulful and scrumptious soup prepared with oven roasted tomatoes, bell pepper and flavored with garlic and garnished with lightly toasted watermelon seeds, sauteed fresh basil and sprinkled with freshly ground black pepper will make your chill winter nights warmer - says Chef Reetu Uday Kugaji
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Ingredients
- Tomatoes ripe, red, large, sliced- 08 nos
- Basil fresh , shredded- 1/4th cup
- Bell pepper sliced- 1/2 no
- Onion yellow, sliced- 01 small
- Garlic peeled & crushed-04 -05 cloves
- Black Peppercorn freshly ground-1/2 tsp
- Extra Virgin Olive Oil-01 ½ tbsp.
- Salt-to taste
- Water- as required
- For the Garnish:
- Basil fresh , shredded and sauteed -02 tsp
- Black Peppercorn freshly ground-1/4 th tsp
- Watermelon seeds lightly toasted – 02 tsp.
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Instructions
- Preheat the oven at 450â—¦ C.
- Place the sliced tomatoes , roughly sliced bell pepper in the baking tray. Pour a little olive oil.
- Oven-roast for 15 minutes, till the tomatoes leave their peel.
- Once the tomatoes are done, set aside to cool.
- Heat olive oil in a non-stick pan add garlic, onion, saute for 02 minutes add basil and pepper. Saute for few seconds.
- Remove from the flame and set aside to cool.
- To this add the roasted tomatoes and bell pepper.
- Blend in a food processor till very smooth.
- Prepare a smooth puree by adding a little vegetable stock.
- Place the puree on the flame.
- Add salt. Adjust the consistency.Serve hot garnished with lightly toasted watermelon seeds, sprinkled with freshly ground black pepper and sauteed basil.
Notes
Chef Tips:
- You may add a little sugar, if desired.
- Serve soup hot with the bread of your choice.
Works as Speciality Chef with Percept Knorigin, Cinecurry, Chefsutra and as a Food Author with Pioneerchef, Theurbanspice, Pinksworth, Tanyamunshi, Mangobunch, Plattershare, Womenplanet.
Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji
Responses
So tempting