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Roasted Tomato Soup

Yogic.Chef's picture
Ingredients
  Tomatoes 450 Gram (1 Pound)
  Oil 2 Tablespoon
  Red pepper 1 , cored, seeded and chopped
  Carrot 1 , grated
  Celery stick 2 , sliced
  Chopped fresh oregano/0.75 teaspoon dried oregano 1 Tablespoon
  Torn basil/1 teaspoon dried basil 1 Tablespoon, dried (Use Fresh Ones)
  Hot water 750 Milliliter (1.25 Pints)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Basil/2 tablespoons chopped fresh parsley 1 Tablespoon (For Garnish)
  Oregano/2 tablespoons chopped fresh parsley 1 Tablespoon (For Garnish)
Directions

Preheat the oven to 200°C/400°F/Gas mark 6 and roast the whole tomatoes, turning frequently until the skins fall away (about 15 minutes).
Cool slightly, then peel and chop them.
Heat the oil in a pan and saute the pepper, carrot and celery over a medium heat for a few minutes.
Add the oregano and basil, stir well and cook for a few more minutes.
Add the water and tomatoes.
Season with salt and pepper.
Half cover and simmer for about 20 minutes.
Transfer to a food processor or blender and blend for a few seconds.
Return the soup to the pan and reheat if necessary, then serve garnished with fresh basil and oregano leaves or chopped parsley.
For a thicker consistency, add 200g (7oz) chopped cooked potatoes to the vegetables.
For an even heartier soup, add some cooked grain 10 minutes before the end of the cooking time.
For a creamier soup, add a little soya milk or cream just before serving.

Recipe Summary

Cuisine: 
Indian
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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