Roasted tomato soup with basil
A few years ago I learned from a cookbook that you make tomato soup best with roasted tomatoes. It also saves a lot of work because you don't have to skin the tomatoes. Since then I always make the tomato soup this way, roast in the oven, finish in the pan.
Porties: persons
Ingrediënten
Tomatensoep met basilicum
- 1000 gr tomatoes
- 1 medium white onion
- 1 clove garlic (optional)
- 4 sprigs basil
- 1 liter vegetable stock
- olive oil, pepper and salt
Instructies
- Preheat the oven to 150 degrees.
- Cut the washed tomatoes into quarters and place in a roasting tin.
- Add the finely chopped onion and, if desired, the clove of garlic.
- Add a dash of olive oil and put the roasting pan in the oven for 30 minutes.
- After 30 minutes, put the tomatoes in the blender, along with half a liter of vegetable stock and the basil. Save a few leaves for serving. Blend the soup completely and pour into a saucepan.
- Add another 1/2 liter of water and bring the soup to a boil. Taste and determine if more stock cubes and/or water should be added.
- Serve with a few basil leaves on top.
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