Convent Garden Roasted Tomato Soup With Basil Puree Recipe

Name: Convent Garden Roasted Tomato Soup With Basil Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs ripe tomatoes; 7 fluid ounces extra virgin olive oil; 6 large garlic cloves, crushed; 4 bay leaves; 4 sprigs fresh thyme; 4 medium onions, finely sliced; 4 sticks celery, finely sliced; 1 head fennel, sliced; 1/2 fresh chili pepper, deseeded; 2 teaspoons tomato puree; 2 teaspoons sugar; 1 lemon, juice of; 1 pinch salt; basil puree; 2 1/2 ounces fresh basil leaves; 2 teaspoons balsamic vinegar; 1/2 teaspoon salt; 4 tablespoons extra virgin olive oil; 1 teaspoon tapenade (olive paste)

Servings: persons

4 lbs ripe tomatoes
7 fluid ounces extra virgin olive oil
6 large garlic cloves, crushed
4 bay leaves
4 sprigs fresh thyme
4 medium onions, finely sliced
4 sticks celery, finely sliced
1 head fennel, sliced
1/2 fresh chili pepper, deseeded
2 teaspoons tomato puree
2 teaspoons sugar
1 lemon, juice of
1 pinch salt
basil puree
2 1/2 ounces fresh basil leaves
2 teaspoons balsamic vinegar
1/2 teaspoon salt
4 tablespoons extra virgin olive oil
1 teaspoon tapenade (olive paste)

1
preheat grill to hot hot hot. cut the tomatos in half and place cut side up on a baking sheet gril until soft and beginning to darken at edges. this took me 30min approximately when softa little dark take out and preheat oven to gas mark 5.
2
heat the olive oil with the garlic and herbs in a large saucepan. when hot add teh other veggies. cook over a moderate heat for a few minutes stirring now and then until the veg begins to soften. transfer these veggies onto a raosting tin and roast in oven til soft. it took me about 40min approximatley.
3
remove from oven and puree in liquidiser with tomatoes, lemon juice, tomato puree and sugar add water if you need to to make a smooth pouring consistency.
4
to make the baisl puree pound the basil leaves in a pestle and mortar with salt until smooth add the olive oil and vinegar and stir well. dollop a heaped teaspoon of the pureee on the soup and eat with bread and stuff yummy!

2065

kcal

Calories

190

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 lbs ripe tomatoes, 7 fluid ounces extra virgin olive oil, 6 large garlic cloves, crushed, 4 bay leaves, and more.

Yes, Convent Garden Roasted Tomato Soup With Basil Puree falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Convent Garden Roasted Tomato Soup With Basil Puree

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