Roasted Tomato Soup With Basil Puree |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe is from Vegan Italiano. This passata is restaurant-quality soup, ideal to serve in the summer as a first course or light lunch with crusty Italian bread and a green salad. For an even lighter soup, omit the basil puree and garnish with freshly chopped basil instead. Ingredients:
6 firm tomatoes, peeled and cut in half |
3 garlic cloves, peeled and left whole |
coarse salt, to taste |
fresh ground black pepper, to taste |
2 tablespoons olive oil |
6 leafs basil, torn in half |
2 cups low sodium vegetable broth |
2 cups water |
1 large russet potato, peeled and cut into chunks |
1 tablespoon tomato paste |
1 cup fresh basil |
2 tablespoons olive oil |
1 teaspoon balsamic vinegar |
1/4 teaspoon coarse salt |
fresh ground black pepper |
Directions:
1. Preheat the oven to 400 degrees. Lightly oil a shallow baking dish large enough to hold the tomatoes in a single layer.
2. Place the tomato halves, cut sides up, and the garlic in the prepared baking dish. Sprinkle with salt and pepper. Drizzle with the oil, then top each tomato half with half a basil leaf, turning each leaf over to coat in oil.
3. Bake 50-60 minutes, or until the edges of the tomatoes are slightly blackened.
4. Meanwhile, in a medium saucepan, bring the broth, water, potato and tomato paste to a boil over high heat. Reduce the heat slightly and boil until the potato is tender, about 20 minutes.
5. Transfer half of the mixture to a blender. Process until smooth but still a bit chunky. Transfer to a medium stockpot. Repeat with remaining potato and roasted tomato mixture. Stir over medium-low heat until heated through.
6. Process all ingredients for the basil puree (last 5 ingredients starting with basil) in a food processor until smooth.
7. Serve hot, garnished with equal portions of basil puree.
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